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Crispy Smashed Potatoes

 INGREDIENTS:

  1. Baby Potatoes 10-12
  2. Melted Butter 3-4 tbsp
  3. Garlic Powder 2 tsp
  4. Onion Powder 2 tsp
  5. Black Pepper Powder to taste
  6. Salt to taste 
  7. Garlic Cloves 5-6 minced (For Toppings)
  8. Mushrooms 8-10 finely chopped
  9. Tomato 1 deseeded and finely chopped
  10. Green Chilis 1-2 finely chopped
  11. Onion 1 finely chopped
  12. Coriander Leaves chopped 1-2 tsp

METHOD:

Serving Size: 5-6

Boil the potatoes in salted water until tender and easily pierced with a fork. Drain and let them cool completely.

Meanwhile, preheat the oven to 220 degrees C. Transfer the potatoes to a greased baking tray. Use a potato masher or the flat bottom of a glass to gently smash the potatoes to a 1/2-inch thickness.

Drizzle generously with melted butter. Season with garlic powder, onion powder, black pepper powder, and salt. 

Roast in the oven for 25-30 minutes, or until the edges are golden and crispy.

Alternatively, you can fry them in a heavy-bottomed nonstick or cast-iron skillet. 

Mix finely chopped tomato, onion, green chilis, coriander leaves, and salt in a bowl. Set aside.

Saute the garlic and mushrooms in butter with salt, pepper, and parsley.

Top the potatoes with tomato-onion salsa and sautéed garlic mushrooms.

Serve crispy smashed potatoes with grilled meat or chickpea patties and yogurt-mango dip.





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