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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Gunpowder Potatoes with Fennel Seeds, Chilli, Coriander and Cashews

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Gunpowder Potatoes with Fennel Seeds, Chilli, Coriander and Cashews

A show-stealing side dish, these spiced roasted potatoes are cooked on the barbecue for the ultimate crispy skin.
Serves 4 as a side
Total 1 hr 15 min
Prep 15 min
Cook 1 hr
Easy

Introduction from Rukmini Iyer

This might be one of my favourite dishes – beautifully spiced potatoes with crisp cashews, sharp with lemon. Consider doubling the quantities if you’re inviting potato fiends over, or, like the family in The Tiger Who Came to Tea, you’ll have none left. This is also wonderful with a tablespoon of butter added just before serving and a handful of off-piste grated Cheddar (for non-vegans).

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From the book: The Green Barbecue

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