Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Spread the potato gems over a large baking tray and season with a pinch or two of garam masala and salt flakes. Bake until golden and crisp (20-30 minutes), turning halfway through.
Step 3
While the gems are cooking, add the cumin, coriander, fennel and fenugreek seeds to a dry frying pan and place over low heat. Cook, shaking the pan often, until fragrant. Transfer the seeds to a mortar and pestle and crush them to a powder. Add the ground seeds to a large bowl with the ginger, chilli powder, and the remaining tablespoon of garam masala, and stir to combine well. Remove 1 tablespoon of the gunpowder seasoning and set it aside.
Step 4
Add the cooked gems to the bowl of spices and toss a few times to ensure the spice blend coats them evenly.
Step 5
In a separate small bowl, combine the reserved tablespoon of gunpowder spice with the coriander leaves, spring onion and chilli. Add a little lime juice and toss to mix.
Step 6
Scoop the potato gems onto a serving platter and sprinkle over the spiced herb mixture. Serve immediately.
