An adaptation and air fryer version to Dishoom’s Gunpowder Potatoes, the perfect side dish for any roast dinners
So you’ve got your roast chicken ready, your vegetable sides ready…now all that’s left is a good side of potatoes. Depending on what flavours you’ve got going on with the roast, you can adapt and play around with how you want to flavour your potatoes. For instance, with my Indian-style Stuffed Roast Chicken recipe, I would want to go with a flavour combo with a South Asian flair but without anything that would become too overpowering with the gravy. I find these Gunpowder potatoes have been quite the perfect match with it. They are robust in flavours, tangy and piquant to taste. And to make my life easier, this recipe can be easily done in an air fryer too!
Dishoom’s Gunpowder Potatoes
I didn’t come up with this recipe. In fact, this is an adaptation from Dishoom’s recipe. Yes, Dishoom, the ridiculously popular Indian restaurant in London. They actually have a cookbook of their own, named “From Bombay with Love”, showcasing some of their popular dishes. You can find the original recipe there. I don’t really shop for cookbooks but I really enjoyed reading through this one, not just for the recipes but also how the book takes you through a journey to Bombay from breakfast to dinner & desserts.
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The Gunpowder Potato recipe is more or less the same, to be honest. But there’s a slight change of cooking method, not just of the air fryer. I’ve substituted a few of its ingredients as well just to fit the with what I already have in my pantry. You are, of course, free to follow exactly how the original recipe goes but I’m going to put down what I’ve used in my post.
What potatoes to use?
This recipe calls for Baby Potatoes.
Baby Potatoes are waxy in nature, which means they hold up its shape well. They naturally carry a sweeter hint of flavours. This is because Baby Potatoes are, as suggested in its name, young potatoes that have yet to mature like its counterparts. Subsequently, the sugars in baby potatoes have yet to convert into starch, hence the sweeter taste plus less floury/fluffy texture.
How to make Gunpowder Potatoes in an Air Fryer
First, clean the potatoes by scrubbing the surface of it to remove any dirt. Keep the skin on. Then, bring a large pot of salted water to boil. Briefly cook the potatoes until they’ve just started to become tender. Drain and set aside to let slightly cool down.
Preheat the air fryer to 200°C. Brush potatoes with cooking oil and cook for 5 minutes. Then toss and shake the basket around and cook for another 5-6 minutes until the potatoes come out golden in colour. Once cooked, roughly split the potatoes into halves using a tablespoon. Season with sea salt and kebab masala powder. Toss until fully coated.
Next, prep the spices by heating some oil on a pan over medium heat. Fry cumin seeds and coriander powder for 2-3 minutes until fragrant. I then added a scoop of duck fat in there for extra fragrance. If you don’t have animal fat, simply use butter/margarine. Let it melt and sizzle in the pan for a minute.
Slightly turn up the heat to medium-high. Add in the potatoes, face down, and let sizzle for 3-5 minutes.
Add lime juice, chopped scallions, coriander leaves, and green chillies. Toss to combine. Serve immediately.
Air Fryer Gunpowder Potatoes
- Air Fryer
- 500 g Baby Potatoes
- 1 tsp Cumin Seeds
- ½ tsp Coriander Powder
- 5 g Fresh Coriander Leaves chopped
- 3 Green Chillies
- 6 stalks Spring Onions chopped
- 1 tbsp Cooking Oil plus more for airfrying
- 1 tbsp Animal Fat / Butter
- 1 tsp Sea Salt
- 2 tbsp Lime Juice
- 2 tsp Kebab Masala Powder
- Bring a large pot of salted water to boil. Cook Baby Potatoes for 15 minutes until just tender. Drain and set aside.
- Preheat air fryer to 200°C. Brush potatoes with oil and cook for 5 minutes. Then toss and shake the basket around and cook for another 5-6 minutes until golden.
- Once the potatoes are cooked, roughly split them into halves using a tablespoon. Season with sea salt, and kebab masala powder. Toss until fully coated.
- Heat a tablespoon of cooking oil on a pan over medium heat. Fry cumin seeds and coriander powder for 2-3 minutes until fragrant. Add in the animal fat/butter and let it melt and sizzle in the pan for a minute.
- Slightly turn up the heat to medium-high. Add the potatoes, face down, and let sizzle for 3-5 minutes.
- Add lime juice, chopped scallions, coriander leaves, and green chillies. Toss to combine. Serve immediately.
- This recipe is an adaptation from Dishoom’s original Gunpowder Potatoes. You can find the original recipe from their cookbook “From Bombay with Love”