Gunpowder Potatoes

A delicious side dish of fiery and herby new potatoes. You can make this a full meal by serving with a protein rich ingredient such as chickpeas or le...A delicious side dish of fiery and herby new potatoes. You can make this a full meal by serving with a protein rich ingredient such as chickpeas or lentils. Read more A delicious side dish of fiery and herby new potatoes. You can make this a full meal by serving with a protein rich ingredient such as chickpeas or lentils. A delicious side dish of fiery and herby new potatoes. You can make this a full meal by serving with a protein rich ingredient such as chickpeas or lentils.

Prep time
10 mins
Cook time
45 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

8g
Protein
319kcal
Calories
17g
Total Fat
39g
Carbs
8g
Sugars
9g
Fibre
178mg
Calcium
14%
 
6mg
Iron
33%
 
131mg
Magnesium
31%
 
1366mg
Potassium
29%
 
81mg
Sodium
4%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
4.7mg
Vitamin E
31%
 
225mcg
Vitamin B9
56%
 
442mcg
Vitamin A
49%
 
50mg
Vitamin C
56%
 
1.4mg
Zinc
13%
 
399mcg
Vitamin K
333%
 
0.4mg
Copper
44%
 
0.2mg
Vitamin B2
15%
 
2.4mg
Vitamin B3
15%
 
0.5mg
Vitamin B6
29%
 
179mg
Phosphorus
14%
 
Protein: 8g; Calories: 319kcal; Total Fat: 17g; Carbs: 39g; Sugars: 8g; Fibre: 9g; Calcium: 178mg (14%); Iron: 6mg (33%); Magnesium: 131mg (31%); Potassium: 1366mg (29%); Sodium: 81mg (4%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 4.7mg (31%); Vitamin B9: 225mcg (56%); Vitamin A: 442mcg (49%); Vitamin C: 50mg (56%); Zinc: 1.4mg (13%); Vitamin K: 399mcg (333%); Copper: 0.4mg (44%); Vitamin B2: 0.2mg (15%); Vitamin B3: 2.4mg (15%); Vitamin B6: 0.5mg (29%); Phosphorus: 179mg (14%)
Show more
Why is this healthy?
Plant
points
3+ fruits &
vegetables
Herbs &
spices
Greens
Contains

Ingredients

Serves 2
cut into wedges about 3cm thick, skin on
mustard seeds
nigella seeds
coarsely grated
white onion
sliced
Swaps: rocket leaves, watercress
chopped
Swaps: beetroot
halved
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Method

1

Preheat the oven to 220Β°C (200Β°C fan) and gather your ingredients.

Add the potatoes, all the spices, ginger and onion to a large baking tray.

2

Drizzle with the olive oil, season well and toss to coat.

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