Roasted Potatoes with Gunpowder, Pecorino, and Black Pepper

Ingredients

• 2 lb small potatoes (Cut into bite-size pieces; use potatoes that will hold their shape when boiled and roasted.)
• water (Enough to cover the potatoes for boiling.)
• 1 tbsp salt (Used in the potato cooking water and/or for seasoning; adjust to taste.)
• 3 tbsp avocado oil (For coating the potatoes and the roasting pan.)
• black pepper (Several generous grinds, to taste.)
• 0.5 cup pecorino Romano (Finely grated with a Microplane; Parmigiano-Reggiano may be substituted.)
• 2 tbsp gunpowder spice blend (Diaspora Co. Gunpowder, or another spicy South Indian gunpowder/podi blend; use enough to coat the potatoes generously.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Place a sturdy roasting pan or sheet pan in the oven while it heats so the potatoes will meet a hot surface and begin crisping immediately.

2. 2

   Place the prepared potatoes in a large pot and add enough water to cover them by about 1 inch. Add the salt, then bring the water to a boil over high heat.

3. 3

   Boil the potatoes until fork-tender, about 5 to 10 minutes depending on their size. They should be tender enough for a fork to enter easily but not falling apart.

4. 4

   Drain the potatoes thoroughly and allow excess steam to evaporate for a minute or two. This helps keep the roasting surface dry and promotes browning.

5. 5

   Carefully remove the hot roasting pan from the oven. Add the avocado oil, then transfer the drained potatoes to the pan and toss carefully to coat them without splashing the hot oil.

6. 6

   Spread the potatoes into a single layer. Roast for about 25 minutes, until the undersides are browned and the potatoes are beginning to crisp.

7. 7

   Remove the pan from the oven. Use a spatula or gently shake the pan to turn the potatoes, then lightly press or toss them so some edges become jagged and rough. Do not break them apart completely.

8. 8

   Add the gunpowder spice blend, finely grated pecorino, and generous grinds of black pepper. Use your hands or a spatula to toss until the spice blend and cheese cling to the rough potato surfaces. If using your hands, let the potatoes cool briefly so they are safe to handle.

9. 9

   Return the pan to the oven and roast for about 5 minutes more, just until the cheese has adhered and the gunpowder is fragrant. Watch closely because the cheese and spice mixture can brown quickly.

10. 10

    Taste and add more salt if needed. Serve immediately while the potatoes are hot and crisp.

Notes

The post specifically says the potatoes are boiled before roasting, even though that step is not shown in the video. The transcript gives approximately 25 minutes of initial roasting followed by about 5 minutes after adding the gunpowder and cheese. The potato amount and gunpowder quantity were not stated in the available source and are estimated for four servings.

Nutrition per serving

• side dish
• vegetarian
• spicy
• roasted
• crispy
• South Indian-inspired
• gluten-free