Crispy Smashed Potatoes

Crispy smashed potatoes in a tangy pesto style chutney is a simple snack that can be enjoyed with drinks. This vegan Crispy Smashed Green Chutney Potatoes recipe can be prepared under an hour.

You can’t not love potatoes… even more when they are crispy and in company of a tantalizingly tangy and flavorful chutney green chutney. This is a really simple vegan snack which you can prepare within an hour and serve a group of friends and family. It goes perfectly well with drinks. Even your non-vegetarian friends might prefer them over their snacks 😉

Potatoes were domesticated in South America about 8000 years ago and slowly made their way across the world. They become a staple food in many of the countries and in my opinion are the most versatile item in any pantry.

This recipe is divided in 3 components – crispy smashed potatoes, green chutney and tahini dressing. I am using baby potatoes that are boiled, then smashed and later baked to get a perfectly crispy skin. A green pesto style chutney with parsley, mint and basil with the tanginess of capers and lemon. Baked baby potatoes are tossed in this chutney and then dressed with a quick tahini sauce for extra umami.

I love making small bites that go well with drinks, some fried, baked or even quick dips that go well with potato wafers. Some of my favorites are Tabbouleh and Hummus, Crispy Cheese chili balls, Baked Sweet Potato Fries and Spinach & Cream Cheese Puffs.

Ingredients you will need:

• Component 1- Crispy Potatoes
  • Baby Potatoes- 700g
  • Olive oil- 2 tablespoons
  • Salt- to taste
• Component 2- Green Chutney
  • Parsley-1/2 cup
  • Mint- 1/4 cup
  • Basil- 1/4 cup
  • Garlic- 2 cloves
  • Capers- 1/2 teaspoon
  • Lemon juice- 1 teaspoon
  • Salt- to taste (keep it light)
• Component 3- Tahini Dressing
  • Tahini– 2 teaspoon
  • Salt- a pinch
  • Sugar- 1/4 teaspoon
  • Water- 2 teaspoon
• Roasted cumin powder- 1/2 teaspoon, for garnish

Steps to make Crispy smashed potatoes in green chutney:

• In a pot, boil 2-3 litre of water with a tablespoon of salt. Wash baby potatoes and put them in boiling water and let them boil for 20 minutes. Check with a skewer or a knife if they are cooked thoroughly.

• Once the potatoes are done, drain the water and put potatoes on a baking tray with 1 tablespoon olive oil and toss them. Take a potato smasher and smash them gently. Put more olive oil on top, sprinkle with salt and put them in a preheated oven at 180 C for 20 minutes.

• While the potatoes are in the oven, let’s prepare the green chutney and tahini dressing.

• To make the green chutney, in a blender put together parsley, basil, mint, garlic, capers, lemon juice, salt and olive oil. Blitz to make a paste. Keep aside.

• For the tahini dressing, whisk tahini with salt, sugar and a teaspoon of water until fluffy and creamy. Gradually add another teaspoon of water while whisking. Keep aside.

• After 20 minutes, take the tray of potatoes out and turn them on the other side. If required, pour more olive oil. Put it back in the oven for another 20 minutes.

• After the potatoes are done, transfer them to a large bowl along with the green chutney and toss them together. Transfer them to a serving tray, dress with tahini dressing and sprinkle a little bit of roasted cumin powder. Serve immediately.