Crispy Potatoes
- Preparation Time:20 minutes
- Cooking Time:40 minutes
- Serves:4-6
Ingredients
1.5 lbs or 680 grams baby potatoes
2 tablespoon kosher salt in water to boil
3 tablespoon ghee, melted
1 teaspoon chaat masala
½ teaspoon pepper
1 teaspoon kosher salt
½ teaspoon cumin powder
Avocado sauce
Freshly chopped cilantro
Spring onions / thinly sliced onions
Lime wedges
Spicy Avocado Sauce
1 Avocado
Juice of 1 lime
1 jalapeno
Cilantro
Garlic clove
½ teaspoon cumin powder
Salt
Add 1/2 cup of water for a more liquid texture
Method to Prepare
Pre heat the oven to 450 F
Add potatoes to a large pot, or dutch oven along with 2 tablespoon salt. Bring it to a boil. Par boil the potatoes for 10 -12 minutes. A fork should easily piecere through the potatoes but it should not be too soft.
Drain the potatoes in a colander, pat it dry and add it to a line baking sheet.
Drizzle the potatoes with half the ghee and sprinkle half of the spices - salt, chaat masala, cumin powder, and pepper. Flip the potatoes and drizzle the remaining ghee and sprinkle the spices and salt.
Bake it in the oven for about 30 - 35 minutes
While the potatoes are baking, prepare the avocado sauce. Add all the sauce ingredients to a blender and blend with some water. The sauce should be pourable.
Arrange the potatoes on a platter, drizzle with spicy avocado sauce, cilantro, thinly sliced onions and serve with lime wedges,
