Wham Bam Potatoes

Watching the chef at Dishoom's make their signature gunpowder potatoes, makes me want to walk in to the restaurant that very moment! The plated potatoes look mouthwateringly appealing. Grilled over a fire pit, lightly squooshed, they are then bathed in a herbal butter bath before dusted with spices. The resulting plate looks makes me want to reach into the television. 

Virtual reality aside, the actual world dictates making them in my kitchen. I do not have the requisite small potatoes. I do not have some of the prescribed spices. Improv it is! Boiled Yukon golds are sliced thickly and broiled under a high flame. The herbal butter bath is a mix of melted butter, green chiles, toasted and powdered fennel, coriander seeds and cumin seeds, spring onions and cilantro. The entire dish is dusted with chile powder, chaat masala and lime juice.  

Pros were the tanginess and fresh flavors. One con...the potatoes  were not crusty enough after broiling. I mention this to my sis, who berates me for not using the air-fryer. The resulting head-slap offers me more options. I will correct it the next time around, because there will definitely be a next time.  

WHAM BAM POTATOES

Adapted from Dishoom Restaurant

Serves 2

3-4 medium sized Yukon Gold Potatoes Or 1 pound small Yukon Gold Minis

1 tablespoon Canola Oil

4 tablespoons Butter, melted

3 Green chiles, minced fine

1/2 teaspoon Fennel seeds

1/2 teaspoon Coriander seeds

1/2 teaspoon Cumin seeds

4 Spring Onions, trimmed and thinly sliced

1/2 cup chopped Cilantro leaves

1/2 teaspoon Kosher Salt

1 teaspoon Chaat masala

1 teaspoon Aleppo Chile powder

Lime Juice

Boil potatoes on salted water till just cooked. You want them to be firm, not mushy. Drain water and allow potatoes to dry and cool. 

If you have large potatoes, cut them into large slices or chunks. 

Place them on an oiled sheetpan, season with salt and broil till golden on both sides.

I broiled them under a high flame with not so acceptable results.

Listed below are four better ways to make crusty potatoes. All are perfectly acceptable choices.

One way is to shallow fry boiled potatoes in very little oil till golden brown. Season after they are cooked.

Start another way by heating the oven to 400F/200C. Coat a sheet pan with canola oil. Drop potatoes chunks in the pan. Stir them so they are well coated with oil. Season with Kosher salt. Roast then for 30-40 minutes, stirring often till golden and crusty. 

A third way is to roast them in an air-fryer. Mist potatoes with oil, season with salt and cook at 400F for 10 minutes, stirring them halfway. 

For me the fourth way will be in spring or summer. Boiled potatoes on a skewer, misted with oil, them grilled over a gas or charcoal grill. Season them after grilling.

Dry roast fennel, coriander and cumin seeds for a few minutes till aromatic. Pound them roughly and add to melted butter. 

Add green chiles to butter. 

Once the potatoes are crusty and golden brown, toss them well in butter mix, spring onions and cilantro. 

Dust potatoes with chaat masala, chile powder and a generous squirt of lime juice. 

Enjoy them piping hot.

 Going to London? Eat them at Dishoom. Not making that transatlantic trip? Try this secondhand version...it will please you.

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