Roasted Smashed Potatoes with Chaat Mix
Ingredients
- 8-10 baby potatoes (small size with thin skin)
- Salt (for the boiling water) & to season the potatoes
- About 2 tbsp olive oil for roasting
- Some pepper for seasoning
Chaat mix
- 1 large red onion, chopped
- 1 large firm tomato, chopped
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1 1/2 tsp black salt
- 1 tsp ground cayenne (or more if you like it spicy)
- 1 tsp dried mint leaves (optional)
- 1 tbsp fresh lemon juice
- 4 tbsp fresh cilantro, chopped (if you do not like the flavor of fresh cilantro, you can use fresh mint instead)
Preparation
Place potatoes in a large pot of salted water. Bring to a boil, covered for around 25-30 minutes or until just fork-tender. Once they are done, drain the potatoes & let them cool for at least 5-10 minutes.
Arrange potatoes onto a baking sheet. Using a potato masher, gently flatten the potatoes. They should be slightly smashed but overall intact.
Next step is to roast the smashed potatoes. You can roast them in the oven or on the stove top. For the oven, preheat the oven to 350°F. Sprinkle with salt and pepper. Drizzle olive oil & bake for 40 minutes/until crispy. For the stove-top - preheat a well-seasoned cast iron skillet, add olive oil. Place the potatoes on skillet, season them with salt & pepper & roast them until they are crisp around the edges and both sides. Set aside.
Assembly
Combine the dry spice powders from the chaat ingredients in a bowl.
Stir in the onions, tomatoes, herbs and lemon juice.
Top the roasted smashed potatoes with the chaat mix.
Serve immediately.
Tips
Adjust the amount of cayenne for desired spiciness.
Substitute cilantro with mint if the flavor is not preferred.
