Gunpowder potatoes with fennel seeds, chilli, coriander & cashews from The Green Barbecue: Modern Vegan & Vegetarian Recipes to Cook Outdoors & In (page 78) by Rukmini Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: What to do with your leftovers: make a rice or noodle bowl

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Notes about this recipe

  • Apollonia on June 06, 2022

    The seasoning on these were great, and the lemon really lovely, but my mine were very overdone BBQ-wise before they were cooked through, and I had to finish in the oven. Not to say that's necessarily the recipe's fault, but if I make again, I would probably consider either parboiling first or planning for a much shorter initial grill followed by oven.

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