New potatoes with spices, chillies and Coriander. Recommended by a friend and a dish i will definitely return to.
Ingredients
- 500 g baby new potatoes
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 tbsp vegetable oil for brushing
- 25 g butter melted
- 6 spring onions trimmed and finely chopped
- 5 g fresh coriander leaves finely chopped
- 3 green chillies deseeded and finely chopped
- 1/2 tsp sea salt flakes
- 2 tbsp lime juice
- 1-2 tsp kebab masala
Servings:
Instructions
- Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
- Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
- Drain the potatoes and steam dry in the colander for a minute.
- Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.
- Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
- Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
- Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.
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