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.).
