Gun Powder Potatoes

1: Bring a large pan of salted water to a boil and add the potatoes. Cook until just tender, about 10 to 15 minutes depending on size.

2: Meanwhile, dry roast cumin, coriander, and fennel seeds until fragrant. Crush the toasted seeds and set aside.

3: Drain the potatoes and allow to steam dry in a colander for a minute.

4: Place the potatoes on a sturdy baking tray and brush with oil, shaking the tray to create rough edges.

5: Broil the potatoes in the oven until evenly brown and crispy, about 5 to 7 minutes, turning to crisp the other side.

6: In a large bowl, mix crushed toasted spices with the melted butter, spring onions, cilantro, and chilies if using.

7: Once the potatoes are crispy, remove them from the oven and toss with the butter mixture until well combined.

8: Add sea salt, lime juice, and the premade spice mix. Adjust seasoning to taste and serve.