2016 had a very interesting start for me . . . cannot share the details here but it’s something I will always remember. I have been baking regularly but did not find time to post. In fact, I did not get a chance to click pictures of an interesting cookie recipe I tried during these days. Also, I am definitely not happy with the pictures of this post too. These were taken late evening with hungry eyes staring at them. Hope you all understand.
This recipe has been playing in my mind for some time now. I had seen it somewhere . . . I don’t remember, but it’s pretty simple and a forgiving recipe. This is my version. Well! You can’t go wrong with potatoes, isn’t it ?
Potatoes are everyone’s favourite . . . well almost everyone. As a kid I hated them but I am not sure when by liking turned into a full blown love affair with potatoes.
15 baby potatoes
2 tbsp olive oil
Crushed black peppercorns as per taste
1/2 tsp Chaat masala
Salt as per taste
3-4 cloves of garlic
1/8 tsp Garam masala
Para boil the washed potatoes until they are fork tender. Remove them and let them cool.
Meanwhile heat the oil and add the whole garlic cloves. Turn off the gas as soon as the oil is hot and let it cool. This allows the pungent garlic release its flavor in the oil.
To this oil add all the spice mentioned above. I have used less garam masala here as my six year old prefers less spicy food. You can substitute black pepper with chilli flakes too.
Preheat the oven to 200 degree centigrade.
Line your baking tray with aluminum foil or use a not stick baking tray as I have.
Smash the para boiled potatoes with a fork or simply by hand. Make sure you do not smash it through and arrange it on the tray. You can also smash it directly on the tray. Brush it with the masala and oil mixture.
Bake it for 25-30 mins till the outer covering turns crisp. Garnish with fresh coriander and serve hot. Green mint-coriander chutney goes very well with this . . . but I preferred them just as they are.