Prep time: 10 minutes Difficulty: Easy Serves: 4 Duration: 50 min
Camping Season's take on the famous Dishoom "Gunpowder potatoes" we love onions and garlic so we added it to the dish. A warming side for those colder nights on the campsite likewise you can make this at home for a spicier alternative to the traditional "roast spud". To save yourself some time you can replace the spices with our Camping Season Curry Spice Mix!
Ingredients
900g potatoes or 4 large potatoes (we use British Red)
3 tbsp butter
1/2 of a lime
1 tsp Chilli Powder
1tbsp Madras curry powder
1/2 tsp Fenugreek Leaves
1tsp Cumin
1tsp Turmeric
Handful of coriander
4 chopped spring onions
1/2 diced brown or white onion
3 garlic cloves
Method
Step1- Chop your potatoes into small chunks and then par-boil for 10-15 minutes. Give them time to cool down so you can touch them without burning your fingers!
Step 2- Pre heat your oven to 180 degrees . In the meantime toss your potatoes in vegetable oil and put in a baking tray for 40 minutes, give them a toss halfway through to make sure they are cooking evenly.
Step 3- In another bowl grab your spices and mix them together, leave them to sit. If you have our Camping Season Curry Spice Mix, you can skip this section
Step 4- In a small pan add a little vegetable oil and cook down your diced onion and chopped garlic. Add a 1/2 tsp of your spice mix. cook until this is glossy and soft.
Step 5- Take a bowl and add melted butter, spring onions, lime juice, coriander and the cooked onion and garlic, stir all the ingredients to incorporate.
Step 6- When the potatoes are roasted to your liking, add them to the bowl with the melted butter mix and shake it up or stir to cover each potato.
Step 7- Add your remaining spice mix to the potatoes we'd say start with a tablespoon as you can add more if you want a more in depth flavour.
Enjoy alongside a curry, a roast dinner or as a standalone meal!