Loaded Vada Pav Smashed Potatoes

Inspired by the Indian street food, Vada Pav, these smashed potatoes with 3 different chutneys are a winner.

Done in 1 hour

Serves 3

Dish by Mia Jacobs

Ingredients

Roasted garlic chutney

2 tspneutral oil

5 garlic cloves, smashed

1 tbspsesame seeds

10cashews

1 tbspdesiccated coconut

1-2 tspchilli powder

1/4 tspturmeric

1/2 tspcoriander seeds

to tastesalt

Date and tamarind chutney

1.5 tbsptamarind paste

70gdates, pitted

2 tbspbrown sugar

1/2 tspsalt

1/2 tspred chilli powder

1/2 tspcumin powder

1/2 tspginger powder

1/4 tsp fennel seeds

Green chutney

25gfresh coriander

1/2 green chilli

1garlic clove

1/2 tspcumin powder

1/2 lime, juice

1/2 tspsugar

1/2 tsp salt

4 tbspwater

Smashed potatoes

750gbaby potatoes

75mlneutral oil

1 inchginger, peeled and sliced

5-6garlic cloves, smashed

3/4 tbspmustard seeds

10-12curry leaves

1/4 tspturmeric

to tastesalt

To serve

2 tbspfresh coriander, chopped

1 tspdesiccated coconut

3 chutneys drizzled over crispy potatoes roasted in a fragrant oil - these are unlike any smashed potatoes you've had before. Perfect to serve as part of an Indian feast. Serves 3-4 as a side.

Method

Preheat the oven to 200 degrees or 180 degrees fan. Place a large saucepan of water onto boil with the potatoes and a big pinch of salt. Boil until softened, around 25-30 minutes then drain and leave to steam dry.

For the roasted garlic chutney - heat the oil in a frying pan, add the crushed garlic. Once golden and softened (around 3 minutes) add the cashews, sesame seeds and coriander seeds and toast until they turn golden brown.

Add the desiccated coconut and toast till lightly golden, remove the pan from the heat. Add the mixture to a blender with the rest of the ingredients.

For the date and tamarind chutney - soak the dates in 100ml boiling water and add the sugar. Blend all the ingredients for the date and tamarind chutney, reserving the sugary water and adding until it reaches a dizzleable consistency. Set to one side and blend the ingredients for the green chutney.

Take the cooked, cooled potatoes and squash with the bottom of a glass until flattened and leave to steam dry.

While they do, heat the oil for the potatoes and add the garlic, ginger and mustard seeds. Cook gently over a low heat for about 5 minutes then add the curry leaves, turmeric and salt and heat for another few minutes.

Carefully strain the oil and drizzle generously over the potatoes whilst still warm. Place in the oven to roast for 25-30 minutes, or until crisp, basting with more oil as needed. Flip half way through cooking.

Top the crispy roasted potatoes with all the different chutneys, some of the curry leaves from the oil, some fresh coriander and desiccated coconut. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.