Gunpowder Potatoes Recipe

Clean and parboil

Wash new potatoes thoroughly to remove dirt; do not peel. Place potatoes in a large pot and cover with cold water by 2 cm. Add 1 tbs coarse kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a skewer but not falling apart, about 12–16 minutes depending on size.

Drain and steam-dry

Drain potatoes in a colander and return them to the hot pot off the heat. Cover and let steam-dry for 3–4 minutes to remove excess moisture.

Roughen

While still warm, toss the potatoes in the pot and use a flat-bottomed glass or a potato masher to gently press and crack each potato — you want them broken/tumbled so skins split and surfaces are rough (not mashed). This creates more surface area for charring and seasoning.

Toast whole spices

While potatoes are drying, heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and black peppercorns. Toast, shaking the pan frequently, until fragrant and slightly darker, about 2–3 minutes. Watch carefully to avoid burning.

Grind the mix

Transfer toasted spices to a spice grinder or mortar and pestle. Add dried chili flakes, smoked paprika, and 1 tsp salt. Pulse or pound to a coarse powder — you want texture, not a superfine powder. Set aside.

Prepare grill or skillet

Preheat a grill to medium-high (about 200–230°C / 400–450°F) or heat a heavy cast-iron skillet or griddle over high heat. Brush grate or skillet with 1 tbs neutral oil to prevent sticking.

Char the potatoes

Working in batches if necessary, place the broken potatoes directly on the hot grill grates or in the hot skillet in a single layer. Let them sit undisturbed for 2–4 minutes to develop a smoky char, then turn and char another side. Total charring time should be 6–8 minutes until nicely blistered and smoky. Remove to a large mixing bowl.

Melt butter and combine

In a small saucepan or microwave, melt the butter until just melted. Add 2 tbs olive oil to the melted butter and stir to combine.

Toss with gunpowder and herbs

While the potatoes are still hot in the mixing bowl, pour the butter–oil mixture over them. Sprinkle the gunpowder spice mix evenly over the potatoes. Add chopped parsley, chopped cilantro, lemon zest, lemon juice, flaky sea salt, and freshly ground black pepper. Toss gently but thoroughly so the crushed surfaces pick up butter, spice and herbs. Taste and adjust seasoning with more flaky salt or lemon if needed.

Rest and serve

Let the potatoes rest for 2–3 minutes so flavors meld. Transfer to a serving platter and finish with an extra scatter of chopped herbs and a light drizzle of olive oil if desired. Serve hot.