Smashed Potatoes With Lime And Chilli Chutney And Herby Yoghurt Dip Recipe
Elevate smashed and roasted potatoes by tossing them in Geeta’s Premium Lime & Chilli Chutney for a fun side dish. The chutney brings a zesty tanginess from kagzi limes (Indian key limes), heat from green chillies, and spicing from mustard seeds and fenugreek seeds. The dish is offset with a cooling, herby yoghurt dip …
- 1.5kg baby potato
- 4 tbsp of vegetable oil
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 2 tsp chaat masala
- 3 tbsp of Geeta’s Premium Lime & Chilli Chutney
- 3 spring onions, finely sliced
- crispy fried onions, to serve
- 2 tbsp of toasted sesame seeds, plus extra to serve
- chilli flakes, to serve
- 300g of Greek yoghurt
- 2 tbsp of Geeta’s Premium Lime & Chilli Chutney
- 1/2 bunch of coriander, finely chopped, plus extra to serve
- 1/2 bunch of mint, picked and finely chopped
- 1 small garlic clove, finely grated
- 1/2 lime, juiced
- Preheat the oven to 200°C. For the potatoes, place them in a large saucepan of salted water, bring to the boil and cook for 12-15 minutes until just tender. Drain and leave to steam dry for 5 minutes
- Arrange the potatoes onto a large baking tray in a single layer, then with a masher or base of a glass, gently squash each potato until it splits and flattens slightly (but still holds together)
- Coat with the vegetable oil, sprinkle over the spices and season with salt and pepper. Roast for 35-45 minutes, until the potatoes are golden and crispy, flipping once halfway
- For the herby yoghurt dip, in a bowl, mix together all the ingredients until well combined. Season with salt and pepper
- While the potatoes are still hot, transfer them into a large mixing bowl. Add the chutney, spring onions and toasted sesame seeds. Toss gently to coat
- Arrange the smashed potatoes onto a large serving platter and finish with some crispy onions, toasted sesame seeds, chilli flakes and chopped coriander. Serve with the herby yoghurt dip
Preheat the oven to 200°C. For the potatoes, place them in a large saucepan of salted water, bring to the boil and cook for 12-15 minutes until just tender. Drain and leave to steam dry for 5 minutes
Arrange the potatoes onto a large baking tray in a single layer, then with a masher or base of a glass, gently squash each potato until it splits and flattens slightly (but still holds together) Coat with the vegetable oil, sprinkle over the spices and season with salt and pepper.
Roast for 35-45 minutes, until the potatoes are golden and crispy, flipping once halfway For the herby yoghurt dip, in a bowl, mix together all the ingredients until well combined. Season with salt and pepper
While the potatoes are still hot, transfer them into a large mixing bowl. Add the chutney, spring onions and toasted sesame seeds.
Toss gently to coat Arrange the smashed potatoes onto a large serving platter and finish with some crispy onions, toasted sesame seeds, chilli flakes and chopped coriander. Serve with the herby yoghurt dip