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Gunpowder Potatoes

Transform your meals with these irresistible crispy potatoes, tossed in fragrant cumin, coriander, and fennel seeds, and finished with a zesty lime-garlic butter and Shemin’s Signature Spices.

Every bite is a perfect balance of crunch, heat, and freshness. Whether as a side dish or paired with lamb, these potatoes are guaranteed to be a crowd-pleaser!

Total Cooking Time (Including Prep): About 25–30 minutes

Calories per Serving: 189

Vegetarian / Vegan

Cook Time

About 25–30 minutes

Serves

4

The star of the show

Gluten free
Shemins Garam Masala
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Shemin's Garam Masala

Shemin’s Garam Masala is a freshly ground blend of rich, fragrant spices, full of warmth and depth. A true kitchen essential, it’s perfect for finishing curries or adding a gentle, aromatic lift to everyday dishes.
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Ingredients

 

How to make 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

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.

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andrew ****@btinternet.com i have had your mild curry paste and cooked it with chicken, and its the best curry i have had. going to have mince with it next to…

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Straight forward ordering with good selection of products

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Always beautiful curry paste and always super helpful.

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Product is first class, have used since the days of James Martin Thank you

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tik Verified curry lover

We've been using Shemin's curry paste for a long time. It's so easy to use & make cooking Indian dishes simple to make at home.

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Great product and my cooking would not be same if I didn't have It. Thank you

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Always good 😊

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Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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