Herby Roasted Potatoes

There's a wonderful Indian restaurant in London called Dishoom with a signature dish called Gunpowder Potatoes, which sounds spicy but is actually herb filled and flavor packed. My husband and I fell hard for them the first time we ate there, so this is my spin on that dish. After boiling and then roasting them, I like to rough up the potatoes with a fork to mix in the flavor.

Serves 4



1½ pounds Yukon Gold or other waxy potatoes, peeled and cut into 1½-inch chunks

Kosher salt

1½ tablespoons melted ghee or neutral oil

Toasted Spice Blend:

½ teaspoon coriander seeds

½ teaspoon cumin seeds

½ teaspoon fennel seeds

Herb Mixture:

3 scallions (white and green parts), finely chopped (about ⅓ cup)

⅓ cup chopped cilantro leaves and tender stems

¼ cup chopped fresh dill

1 to 2 teaspoons minced serrano, jalapeño, or Thai bird chilies (with seeds), to taste

½ teaspoon fine sea salt

1 tablespoon fresh lime juice

1 tablespoon melted ghee or neutral oil


Step 1
Preheat the oven to 500°F.

Step 2
Prepare the potatoes: Place the potato chunks in a 3- or 4-quart pot and cover with water by 1 inch. Salt to taste and bring to a boil over high heat. Reduce the heat to medium and simmer for 8 minutes, or until tender when poked with a knife. Drain the potatoes in a colander, then return them to the pot and toss with the ghee until uniformly coated.

Step 3
Transfer the potatoes to a large baking sheet and spread them out in a single layer to allow for even browning. Roast until they turn golden brown, about 10 minutes or more, depending on how browned you like them.

Step 4
Meanwhile, toast the spices: Place the coriander, cumin, and fennel seeds in a small skillet over medium heat. Stir frequently and when the seeds begin to brown and smell toasty, in about 2 minutes, tip them from the skillet into the bowl of a mortar and pestle. Let them cool for a few minutes, then grind them to a coarse powder (Alternatively, use an electric spice grinder and quickly pulse seven to ten times.)

Step 5
Prepare the herb mixture: In a serving bowl, place the ground toasted spices, scallions, cilantro, dill, green chili, salt, lime juice, and melted ghee and mix well. Set aside.

Step 6
Remove the potatoes from the oven and, with a fork, press on each potato so it opens to create some good nooks and crannies. Add the potatoes to the bowl with the spice-herb mixture and toss thoroughly. Taste for seasoning and adjust, then serve immediately so they maintain some crispness!