Gunpowder Potatoes Recipe

1. Clean and parboil

Scrub the new potatoes to remove dirt but keep skins intact. Place potatoes in a large pot and cover with cold water by ~2 cm. Add 1 tablespoon coarse sea salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until just tender when pierced with a knife (12–15 minutes depending on size).

2. Shock and drain

Prepare a bowl of cold water with ice. Drain the potatoes into a colander and immediately transfer to the ice water to stop cooking for 2–3 minutes. Drain well and return to the pot; shake the pot over low heat for 30–60 seconds to evaporate surface moisture and roughen the skins slightly.

3. Break apart

Transfer the warm potatoes to a large bowl. Using the back of a spoon, a potato masher, or the bottom of a glass, gently press each potato to crack or lightly smash it into 1.5–2x its original surface area — you want broken, rustic pieces, not a puree.

4. Toast the seeds

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, fennel seeds and peppercorns. Toast, shaking the pan, until aromatic and slightly darker, about 2–3 minutes. Watch carefully to avoid burning.

5. Grind and combine

Let the toasted seeds cool 2 minutes, then grind in a spice mill or mortar and pestle to a coarse powder. Transfer to a bowl and stir in smoked paprika, dried oregano or thyme, salt for the mix, and red chili flakes if using. Taste a small pinch to assess seasoning — it should be bold and aromatic.

6. Preheat grill or oven

For smoky-grilled flavor: preheat grill to medium-high (200–230°C / 400–450°F). Brush grates with neutral oil. For oven: preheat to 220°C (425°F) and line a baking sheet with parchment.

7. Toss the broken potatoes with 2 tablespoons olive oil so they are lightly coated. If grilling, place potatoes directly on the oiled grates (use a grill basket if pieces are small) and cook until charred and crisp on the edges, turning occasionally, 8–12 minutes. If roasting, spread on the baking sheet in a single layer and roast until golden and edges crisp, 20–25 minutes, flipping once.

8. Melt butter with spice

While potatoes are finishing, melt the butter in a small skillet over low heat. Add the gunpowder spice mix to the melted butter and stir for 30–45 seconds to bloom the flavors; remove from heat.

9. Place the hot potatoes back into the large bowl. Pour the spiced butter over the potatoes, add lemon zest, lemon juice, chopped parsley, chives, flaky sea salt and freshly ground black pepper. Toss gently but thoroughly so the butter coats and the smashed edges soak up the flavors. Taste and adjust seasoning — add more flaky salt or lemon if needed.

10. Serve warm on a platter. The potatoes should be smoky, crisp where charred, tender inside, and fragrant with the broken aromatic seeds and fresh herbs.