These classic smashed potatoes with green chutney are the Indian version of the potatoes that bring so much comfort at this time of the year. Super simple steps, a flavorful mint chutney, and so much zing when paired together.
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This year I had a lot of fun putting an Indian twist on the cozy, comforting classics of the season. In my household, we need a little something extra in our food to go to bed satisfied. Green chutney is what we eat with some of our meals and it has the flavor we need, so these smashed potatoes with green chutney hit the spot.
So all you’re going to do for these:
1. Blend the chutney. You’ll need cilantro, mint, and some spices. I add cashews here for texture purposes, but you can do this with or without!
2. Boil potatoes. I use white potatoes, but I would imagine this recipe will work with any type of potato.
3. Smash potatoes.
4. Bake potatoes.
5. Top with chutney and anything else you may want! I highly recommend topping with pomegranate seeds.
Crispy Smashed Potatoes with Green Chutney
Ingredients
- 8-10 white potatoes
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- salt to taste
- chaat masala *optional, but recommended
Green Chutney
- 1 cup cilantro
- ½ cup mint
- 1 inch ginger
- 2 small green chilis, chopped
- ½ tsp ground cumin
- ¼ cup cashews *optional but recommended for texture purposes
- ½ tsp amchur powder
- ½ tsp salt
- 1 tbsp lime juice
- ¼ cup + 2 tbsp water
Instructions
- Boil potatoes in salted water in an uncovered pot for 20-25 minutes. Alternatively, you can pressure cook them until soft.
- While potatoes boil or pressure cook, blend the chutney in a food processor. First, blend all ingredients except for water and lime juice. Then add lime juice and a little bit of water at a time until you are at your desired texture.
- Preheat oven to 425 F.
- Let potatoes cool off for 5 minutes. Drizzle 1 tbsp olive oil on a baking sheet. Place potatoes on the baking sheet.
- Smash potatoes with the back of a glass or a potato masher.
- Drizzle 1 tbsp olive oil, garlic powder, paprika, pepper, salt and if using, chaat masala, on the potatoes.
- Bake for around 25 minutes, but feel free to extend this for 5-10 minutes for extra crispness. Reheat on the stove, in the oven, or in the air fryer.
- Top with chutney and anything else you'd like (yogurt, pomegranate seeds, chaat masala, etc.).
If you like this fusion fall recipe, you may also love…
Butternut Squash Biryani with Tofu and Mushrooms
![My second time in Mexico City ft. many beautiful meals
In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar
@mandragoravegana
@churreriaelmoro
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants
@matchamio
more on substack: [https://anishachandra.substack.com/p/mexico-city]
#cdmx #veganmexicanfood #vegantravel #mexicocityfood](https://upbeetanisha.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I have yet to try it with red potatoes, but that sounds great! The pomegranate seeds offer an interesting flavor contrast too.
It’s the chutney that really takes it to the next level! Thanks Arisha!
The chutney really sends it over the top. Thanks Lee!
This is definitely one of my favourite recipes of yours!! I’ve tried a lot of smashed potatoes but these are a game changer!
This dish looks fresh and fabulous and I love the idea of topping it with pomegranate seeds for a festive holiday look, too! When I’ve made smashed potatoes I have used red potatoes and they turned out well too!
These are a DREAM!! I love how you made cozy potatoes bright and fresh. Definitely need to try these, and especially this chutney.