Fully Loaded Gunpowder Potatoes
We've been making these Gunpowder Potatoes on repeat and honestly we can't stop. They're crispy, spiced, bold, and completely addictive. The kind of thing you make as a side dish and then end up eating straight from the pan. The name comes from the gunpowder spice blend, which is this brilliant mix of warming spices that coats every chunk of potato and makes the whole thing sing. It's one of those recipes that sounds fancy but comes together in about 25 minutes, which makes it perfect for a weeknight when you want something a bit special. Trust us; once you've had these you'll be putting them on everything.
Before You Start
- Box grater
- Saucepan
- Large frying pan
Ingredients
- 500g baby potatoes
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 2 spring onions
- 2 garlic cloves
- 5cm piece of fresh ginger
- 200g peas
- 2 tbsp gunpowder spice
- 2 x 250g bag(s) of microwavable basmati rice
- 1 tbsp plant-based butter
- 30g coriander
- Salt & pepper to taste
- mango chutney
- Kachumber
- raita
Method
Prepare the potatoes
- Cut the potatoes into 1cm chunks, place the chunks in a saucepan, cover with water, add the turmeric and a sprinkle of salt, put the pan on the stove, bring to the boil over high heat and simmer for 6-7 minutes
- Drain the potatoes and set to one side
Prepare the ingredients
- Trim and finely slice the spring onions
- Peel and grate the garlic and ginger with the fine side of the box grater
Time to fry
- Cook the rice according to packet instructions
- Rip the coriander leaves off the stalks, discard the stalks and finely slice the leaves
- Warm the vegetable oil in the pan over medium heat
- Add the potatoes to the pan and fry for 4-5 minutes, stirring occasionally
- Add the spring onions, garlic and ginger and stir for 3-4 minutes
- Add the peas and gunpowder spice and stir for 1 minute
- Add the rice and butter to the pan and fold to combine
- Taste and season to perfection with salt and pepper
- Add the coriander and fold to combine
Time to serve
- Spoon the rice into serving bowls and serve immediately
- We recommend serving with mango chutney, raita and kachumber
Tips & Variations
- Get the right potato texture: You want them just cooked through when you drain them, not falling apart. If they're too soft they'll break up in the pan rather than crisping up nicely.
- Turn up the heat: Don't be shy with the temperature when you're frying. A hot pan means you get that proper crust on the outside. Give them a minute or two without stirring so they actually get some colour.
- Make it a full meal: We love serving these with a big dollop of coconut yoghurt on the side and some flatbreads. Ian also chucks a handful of spinach into the pan at the end sometimes; it wilts down in seconds and adds a nice freshness.
Why This Works
The trick is boiling the potatoes with turmeric first. It gives them this gorgeous golden colour before they even hit the pan, and it seasons them all the way through rather than just on the outside. Then when you fry them off with the spice blend, you get this incredible crust that's packed with flavour. The spring onions, garlic and ginger go in at just the right moment so they perfume everything without burning. It's a simple technique, but it makes a massive difference.