DELICIOUS POTATOES RECIPES
DISHOOM'S GUNPOWDER POTATOES RECIPE | DELICIOUS. MAGAZINE
Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast.
Provided by delicious. magazine
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- 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. This recipe has been taken from Dishoom’s new cookery book, Order yourself a copy here. https://www.amazon.co.uk/Dishoom-Bombay-Love-Shamil-Thakrar/dp/1408890674 >
Nutrition Facts : Calories 203kcals, FatContent 11.3g (3.7g saturated), ProteinContent 2.9g, CarbohydrateContent 20.9g (2.9g sugars), FiberContent 3.3g
GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!) RECIPE - FOOD.C…
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
Total Time 1 hours 29 minutes
Prep Time 10 minutes
Cook Time 1 hours 19 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
- Put all the ingredients into a baking pan large enough to hold them.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
- Bake for 40 minutes.
- When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
- Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 40 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
- Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
Nutrition Facts : Calories 409.7, FatContent 13.9, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 23.9, CarbohydrateContent 66.2, FiberContent 8.6, SugarContent 3.2, ProteinContent 7.7
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