Crispy Smashed Potatoes with Indian Green Chutney

1. Boil 8-10 potatoes for 20-25 minutes in salted water.

2. Let them cool for 5 minutes.

3. Drizzle olive oil on a baking sheet and smash the potatoes with a potato masher or the back of a glass.

4. Drizzle 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon pepper, and salt to taste over the smashed potatoes.

5. Bake at 425°F for around 25 minutes or longer for extra crispness.

Chutney

1. In a food processor, process 1 cup cilantro, 1/2 cup mint, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon amchur powder, 1-inch piece of ginger, 1/4 cup cashews (optional), 1/4 cup plus 2 tablespoons water, and 1 tablespoon lime juice until smooth.

Tips

1. Cashews add texture but are not traditional and can be omitted.

2. Adjust baking time for desired level of crispness.