The Grimoire: Powder Keg Skillet Potatoes

The Grimoire: Powder Keg Skillet Potatoes

See through the smoke and embrace the taste.

Some sides whisper. This one detonates. Powder Keg is a black-lava-salt and toasted-seed blend built for the skillet, where a screaming-hot pan turns parboiled potatoes into something with a shattering crust and a smoky bang.

What you'll need

• 800 g waxy potatoes (Charlotte or new potatoes), halved
• 2–3 tbsp oil with a high smoke point
• 1–2 tbsp Powder Keg
• A knob of butter to finish (optional)

The method

1. Cube or halve the potatoes and parboil for 7 minutes, then drain well.
2. Get a heavy skillet properly hot with the oil — you want it just shimmering and beginning to smoke.
3. Add the potatoes cut-side down and fry, undisturbed, until a deep crust forms. Then turn.
4. Add Powder Keg and toss until the seeds start to pop and crackle, the "bangs" the wizards were after.
5. Finish with a knob of butter, toss once more, and serve hot.

Sage's tips

• Don't crowd the pan. Crust needs space; steam is the enemy.
• Brilliant under a fried egg for a weekend breakfast with attitude.

Powder Keg — 70g · Medium · Ignite your meal with powder and smoke! · Contains: Mustard. [Add to cauldron →]