Roasted Smashed Potatoes with Chaat Topping
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 and bring to a boil, covered, for 25-30 minutes or until just fork-tender.
Drain the potatoes and let them cool for at least 5-10 minutes.
Arrange potatoes onto a baking sheet and gently flatten them using a potato masher, keeping them slightly smashed but intact.
Roast the smashed potatoes either in the oven or on the stove top.
For oven roasting, preheat oven to 350°F, sprinkle with salt and pepper, drizzle with olive oil, and bake for 40 minutes or until crispy.
For stove-top roasting, preheat a well-seasoned cast iron skillet with olive oil, place potatoes in, season with salt and pepper, and cook until crisp around the edges on both sides then set aside.
Combine the dry spice powders from the chaat mix in a bowl.
Stir in the chopped 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.
