Gunpowder Potatoes

A side dish to die for! It’s quick, easy but wonderfully impressive.

Gunpowder Potatoes

Serves 4 as a side dish


Photo by Jamie Orlando Smith

Cook time 35 minutes
Prep time 10 minutes

750g New Potatoes
1 tbsp Olive Oil
3 Green Chillies, finely sliced
1 tbsp Ground Cumin
1 tbsp Ground Coriander
50g Butter
6 Spring Onions, finely sliced
1 Lime, cut into wedges
15g Coriander, roughly torn

Bring a large pan of salted water to the boil and cook the new potatoes for 15-20 minutes or until soft. Drain and allow to steam dry.

Once the potatoes are dry, heat the olive oil in a large frying pan and add in the potatoes. Use the back of a wooden spoon to crush the potatoes slightly. Fry for 3-4 minutes, tossing the potatoes until begin to go golden. Add in the green chillies and sprinkle over the cumin and coriander with the butter and a little salt. Toss well until the potatoes are coated in the spices and butter as it melt. Cook for a further 5-6 minutes on high or until golden and crisp. Transfer to a serving dish and top with the spring onions, coriander and lime wedges. Serve immediately. Delicious with roasted chicken.


Photo by Jamie Orlando Smith

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