These loaded smashed roasted potato tikkas are in keeping with my superbowl tradition, of not understanding or following the game, but making sure I use the opportunity to create a new snack or mini munch able.
I love potatoes and do not really need an excuse to work with them, but today by posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
What a crazy week this has been for the world around us, and of course for me. It was an exhausting week, without much to show for it. With the kids getting ready for the next round of their robotics run, they were all out and gone by 9am. I fixed breakfast (grudgingly, I might add.. and then went back to sleep). Woke up took a long walk around the neighborhood without a camera and phone and came back and was inspired to make these loaded loaded smashed roasted potato tikkas.
Potatoes are nutri-dense complex carbs, with loads of potassium enhancing that feel good feeling. But, of course I love them because they offer such an amazing show case for flavors and spice. This rather simple and wholesome snack, offers a great flavorful energy boost and was everything I was looking for and then some.
The idea of smashing and roasting the potato is pretty cool as it offers the nutrition for the skin. I liked using baby potatoes for this dish you can decide if you want to use larger varieties.
It is important to steer away from loading the potatoes with too much junk, and here I have done a well seasoned melange of pinto beans, onions, peppers, cilantro and lime. If you want you can through in some chaat masala but I felt that potatoes had loads of flavor already. Drizzled with some sour cream or tahini and topped with some crunchy peanuts this dish is ready to party. There is a lot of writing and sharing planned today, so stay tuned. This recipe is inspired by the concept of ragda patties, where deep fried potato cakes are topped with a lovely split pea topping. This variation is lighter
In the meantime, make yourself a plate of these very addictive loaded smashed potato tikkas to enjoy with your evening tea or tall glass of water.
A lighter fun retake of the deep fried ragda patties, these loaded smashed roasted potato tikkas will bring healthy indulgence to your next party.
- 20 small baby potatoes (your favorite kind, I like either fingerlings or baby reds)
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 tablespoon tandoori spice mix ( any good blend will work)
- 1 teaspoon dried fenugreek leaves or thyme
- 1/2 teaspoon red cayenne pepper
- 1/2 cup cooked white or pinto beans
- 1 small red onion, finely diced (about 1/4 cup)
- 1 Serrano chili, minced
- 4 tablespoons lime juice (about 1 lime)
- 2 tablespoons chopped cilantro
- 2 tablespoons finely chopped bell pepper
- Sour cream (vegan or regular)
- Toasted crushed peanuts
- Extra cilantro
- Boil the potatoes in their jackets for about 8 minutes. They should be just cooked through. In the meantime, pre-heat the oven to 375 degrees.
- Drain the potatoes and smash to flatten them using a jar or any broad heavy item such as a rolling pin.
- Carefully place them on a baking sheet.
- Mix the olive oil and the tandoori spice mix and the dried fenugreek or thyme and the red cayenne pepper. Drizzle this over the potatoes. Cool the potatoes thoroughly before moving to the next step. If you wish this part of the process can be done earlier.
- Place the potatoes in the oven to roast for 30 minutes, turning once halfway. The potatoes should be crisp and golden.
- In the meantime, mix the beans, red onion, Serrano chili, lime juice and chopped cilantro and chopped bell pepper.
- To assemble, top the roasted smashed potato tikka with a little bean mixture. Drizzle with a little sour cream, sprinkle with crushed peanuts and cilantro and serve.
You can drizzle the spiced oil over the potatoes and let them rest for up to 3 to 4 hours, this will allow them to absorb the spices better.