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

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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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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

500g baby new potatoes
1 tbsp oil
1 tsp Shemin’s Cumin Seeds
1 tsp Shemin’s Coriander Seeds
1 tsp fennel seeds
3 spring onions, finely chopped
5g fresh coriander leaves, finely chopped
2 red or green chillies, finely chopped (or adjust to taste)
1 tsp salt (or adjust to taste)
25g butter, melted
1 clove garlic, crushed
2 tbsp lime juice
1 tsp Shemin’s Garam Masala
1 tsp Shemin’s Chaat Masala

How to make Gunpowder Potatoes

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.
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.
Grill the Potatoes: Preheat a grill to high. Grill the potatoes on each side until golden and crispy.
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.
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:

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.
Adjust Spice Levels: If you’re serving guests, offer the chillies on the side or reduce the amount to suit varied spice preferences.
Flavour Infusion: Let the potatoes sit for a few minutes after mixing in the masalas to allow the flavours to develop before serving.
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.
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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After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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Great service and products thanks

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Brilliant fantastic selection of everything

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Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Gunpowder Potatoes

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