Easy Indian Chutney Smashed Potatoes (Aloo Tikki inspired)
Inspired by the North Indian street snack, Aloo Tikki, these smashed potato patties are so crispy and flavorful – a perfect side dish for any table. Makes 24 smashed potato patties.Â
- Yield: Makes 24 patties 1x
Ingredients
Scale
- 12 red potatoes, halved (not the baby/tiny ones)
- 1.5 TBSP + 1/2 tsp salt, divided (and any more, as needed)
- 1 bunch fresh cilantro
- 1 bunch mint (exact amount can vary here)
- The juice of half a lime
- ½ jalapeno, seeded (optional, omit of you want a mild chutney)
- 1 bulb garlic, cut in half (exposing the cloves; you can leave the skins on)
- ½ tsp garlic powder
- Canola, vegetable, or grapeseed oil (about ⅓ to ½ cup)
You will also need: baking sheets, parchment paper
Instructions
- Begin by making the chutney. In a blender, combine a handful of cilantro, leaves and stems are fine, along with a handful of mint. I do equal parts of both. Add the lime juice, jalapeño (if using), garlic powder, and about ½ tsp salt. With the motor running, drizzle in the oil until you have a smooth, pourable chutney; I use about â…“ to ½ cup oil. Taste it and season as needed. Set aside for now.Â
- Put the halved potatoes in a large pot over high heat and fill with water to cover. Add 1.5 TBSP salt, the rest of the cilantro and mint bunches, and the garlic bulb halves. Allow the potatoes to cook through until fork tender; takes about 30 to 40 minutes.Â
- When they’re fork tender, drain the potatoes and lay them out on a cutting board to steam/dry for 5 minutes. Remove the skins.
- Preheat the oven to 400 degrees F. Put sheets of parchment paper on each of two baking sheets. Divide the potato halves evenly between the two baking sheets, spacing them evenly apart.
- Using your palm, gently and evenly smash the potatoes until they’re as flat as you can get them without breakage.Â
- Spoon about ½ to 1 tsp of the chutney onto each potato patty and rub it all over so it evely coats (don’t forget the edges!). Roast the potatoes until very golden brown and crispy; about 35 to 45 minutes. Broil for one minute at the end to really get them there.Â
- Sprinkle with a little salt, if you like, and serve the potatoes with the remaining chutney on the side.