Rinse the new potatoes well to remove dirt. Place whole potatoes in a large saucepan and cover with cold water by about 2 cm. Add 1 tsp fine sea salt. Bring to a gentle boil, then reduce to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Do not overcook — they should hold shape.

drain and steam dry

Drain potatoes in a colander and let them sit and steam-dry for 5 minutes. This removes surface moisture so they crisp better on the grill.

Grill and break potatoes

heat grill or skillet

Preheat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). If using a heavy cast-iron skillet, heat it over medium-high on the stovetop until very hot.

oil and season

Toss the steamed potatoes with 2 tablespoons olive oil, 1/2 teaspoon black pepper and a pinch of the fine sea salt (from the 'New potatoes' section). Ensure they are evenly coated.

grill until smoky and blistered

Place potatoes directly on the grill grates (or in the hot skillet) and cook, turning occasionally, until well blistered and smoky on the outside, about 8–10 minutes. You want charred spots but not a fully crushed interior.

break/crush

Transfer hot potatoes to a large bowl or sheet pan. Using the bottom of a heavy glass, a potato masher, or a flat spatula, gently press each potato to break it open and flatten slightly — about 1–1.5 cm thick. Leave some larger chunks for texture.

Make gunpowder spice mix

toast the seeds

In a small dry skillet over medium heat, toast the coriander seeds, cumin seeds and fenugreek seeds for 2–3 minutes, shaking the pan, until fragrant and slightly darker. Watch closely to avoid burning.

crush spice mix

Transfer toasted seeds to a mortar and pestle (or small spice grinder). Add black peppercorns, dried red chili flakes, smoked paprika and 1/2 tsp salt. Crush or pulse until coarsely ground — a mix of powder and crunchy bits is ideal. Taste and adjust salt or chili to preference.

Toss and finish

combine herbs and dressing

In a small bowl whisk together lemon juice, lemon zest and 1.5 tablespoons extra-virgin olive oil. Add the chopped cilantro, parsley and mint and toss lightly so herbs are evenly coated.

toss potatoes with gunpowder

While potatoes are still warm, sprinkle the gunpowder spice mix evenly over them and toss gently to coat, using tongs or two spoons. The heat will release the spice aromas and lightly toast the crushed mix.

add herbs and adjust seasoning

Add the herb and lemon-oil mixture to the potatoes and fold gently until herbs are distributed. Taste and adjust seasoning with extra flaky sea salt if desired and a little more lemon juice for brightness.

serve

Transfer to a serving platter and serve warm or at room temperature as a side dish. Optionally finish with an extra drizzle of olive oil and a sprinkle of flaky sea salt.