Gunpowder Potatoes

1. Prepare the Potatoes: Boil a large pan of salted water. Add the potatoes and cook until just tender, about 12–15 minutes. Drain and allow to dry in a colander for about a minute. Toss them in the oil and place in a roasting tin.
2. Toast and Crush Seeds: While the potatoes are boiling, toast the Shemin’s Cumin Seeds, Shemin’s Coriander Seeds, and fennel seeds in a hot dry frying pan for 1 minute or until fragrant. Crush the toasted seeds.
3. Grill the Potatoes: Preheat a grill to high. Grill the potatoes on each side until golden and crispy.
4. Combine Ingredients: Add the crushed seeds and grilled potatoes into a  bowl. Mix in the finely chopped spring onions, coriander leaves, and green chillies. Season with salt.
5. Add Flavourings: Melt the butter with the garlic. Add lime juice. Add the Shemin’s Garam Masala and Shemin’s Chaat Masala to the butter. Stir to combine. Add to the potatoes and mix.

Tips:

1. For Extra Crispiness: After boiling, slightly flatten the potatoes with the back of a spoon before roasting. This increases surface area, helping them crisp up beautifully. You can also cut them in half and do this.
2. Adjust Spice Levels: If you’re serving guests, offer the chillies on the side or reduce the amount to suit varied spice preferences.
3. Flavour Infusion: Let the potatoes sit for a few minutes after mixing in the masalas to allow the flavours to develop before serving.
4. Make Ahead: You can prepare the boiled and grilled potatoes a few hours in advance, then reheat and toss them in the spices just before serving.
5. Vegan Version: For a vegan alternative, simply substitute the 25g butter with 2 tbsp of vegan butter or olive oil. Follow the same instructions to achieve a delicious plant-based version of this recipe.