“This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side.“
— Priya Krishna
I came across this recipe in a video on the NYT Cooking Youtube channel and was immediately intrigued. I finally found some chaat masala this week and couldn’t wait to test out this recipe. Let me tell you, these baked potatoes have totally changed my view on baked potatoes. I wasn’t a big fan until I tried these little flavor bombs. They were so simple and easy to make. I want to make these for all of my future dinner parties.
Let’s cook!
I followed the recipe exactly. It was pretty hard not too, but ingredients and order of ingredients was exactly the same. They came out perfect.
I only had three small red potatoes so I did test out one gold yukon potato, and it didn’t turn out quite the same. Stick with small red potatoes. These won’t work with any other kind of potatoes in the flower shape.
Happy carb-loading!
Indian-ish Baked Potatoes
INGREDIENTS
- 1 pound small new potatoes or baby red potatoes
- Kosher salt
- ¾ cup sour cream
- 4 teaspoons minced fresh ginger
- ½ small red onion, finely diced
- 2 small Indian green chiles or Serrano chiles, finely chopped
- 2 teaspoons chaat masala
- 2 tablespoons chopped fresh cilantro stems and leaves, for garnish
INSTRUCTIONS
- Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
- Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
- Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.
Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 