Smashed crispy potato chaat
HB-15258 · Hand-built original · Indian
Potatoes boiled, smashed and roasted crisp, then loaded chaat-style with yogurt, tamarind, pomegranate and cornflakes.
IndianLight meals & snacks1 hr 30 minServes 4150 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:4quantities adjust to match
Ingredients
- 2 lb. 4 oz baby or new potatoes
- Olive oil, for drizzling
- 9 oz Greek-style yogurt
- Sweet tamarind sauce or pomegranate molasses, for drizzling
- 1 small red onion, finely chopped
- 1/2 oz fresh coriander, finely chopped
- 3 oz pomegranate seeds
- Generous handful cornflakes
- Sea salt flakes and freshly ground black pepper
Method
- Boil the baby potatoes in a large saucepan of water for 15 to 20 minutes, until cooked through.
- Heat the oven to 475°F and line the largest baking tray with baking paper while the potatoes boil.
- Drain the potatoes and crush each one gently with the flat base of a tumbler until it bursts and flattens without falling apart, reshaping any broken pieces by hand.
- Arrange the smashed potatoes on the lined tray, drizzle each generously with olive oil, and season heavily with sea salt flakes and black pepper.
- Roast the potatoes for 30 to 35 minutes, until crisp and browned around the edges.
- Move the crispy potatoes to a serving platter and drizzle them with the yogurt and tamarind sauce or pomegranate molasses, then scatter over the red onion, coriander, pomegranate seeds and cornflakes and serve at once.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
150 kcalCalories
7.5 gProtein
23.8 gCarbs
3.2 gFat
1.6 gSaturates
3 gFibre
8.4 gSugars
48 mgSodium
11 mgCholesterol
483 mgPotassium
99 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data