serves 4
Ingredients
1.5 lb. of Baby Yukon Gold Potatoes or another small waxy potato (about 15)
¼ cup of olive oil
1 tbsp. and 2 tsp of salt, divided
¼ of a small red onion, chopped or sliced
¼ a cup of chopped parsley, cilantro, or mint
2 Tbsp. of Paro Tarka
Recipe by Aisha Joshi
Crispy Potatoes & Tarka
Ready in 30 min
serves 4
METHOD
-
1
Preheat your oven to 400°F. Set a medium sized pot of water to boil and add a tbsp of salt.
-
2
Add potatoes and boil for 20-25 minutes or just until tender. Transfer potatoes to a large baking sheet and set aside to cool for a few minutes.
-
3
Using the bottom of a cup, measuring cup, or jar, crush each potato to flatten it slightly without causing them to fall apart. Allow the potato skins and pieces to fray at the edges—these will be extra crispy!
-
4
Drizzle potatoes with olive oil and remaining salt. Toss gently to cover all potatoes. Bake for 30-40 minutes until potatoes are golden brown and crisp.
-
5
Heat Paro Tarka over medium heat for a minute or two before drizzling over smashed potatoes. Top it all off with red onion and fresh herbs.
METHOD
-
1
Preheat your oven to 400°F. Set a medium sized pot of water to boil and add a tbsp of salt.
-
2
Add potatoes and boil for 20-25 minutes or just until tender. Transfer potatoes to a large baking sheet and set aside to cool for a few minutes.
-
3
Using the bottom of a cup, measuring cup, or jar, crush each potato to flatten it slightly without causing them to fall apart. Allow the potato skins and pieces to fray at the edges—these will be extra crispy!
-
4
Drizzle potatoes with olive oil and remaining salt. Toss gently to cover all potatoes. Bake for 30-40 minutes until potatoes are golden brown and crisp.
-
5
Heat Paro Tarka over medium heat for a minute or two before drizzling over smashed potatoes. Top it all off with red onion and fresh herbs.
20 minutes
