| No. of servings: 4-6 | Soak Time: 3 hrs (or) overnight |
| Preparation Time: 5 mins | Cook Time: 1.15 hrs |
Best way to snack on potatoes. Each bite is well worth the wait-time while they are baking!
Ingredients:
- Tiny potatoes - 20
- Butter - 0.5 stick (replace with coconut oil for vegan version)
- Grated garlic - 2 tbsp
- Cumin - 2 tsp
- Kasoori methi - 2 tsp
- Red chili flakes - 2 tsp
- Salt -1.5 tsp
Method:
- Wash and soak the potatoes in saltwater overnight or 3-4 hrs ahead of time
- Drain and rinse the potatoes
- Pour half a cup of water to the bottom of a pressure cooker vessel
- Place a trivet or a colander inside and stack the potatoes
- Cover the lid and pressure cook them ('Pressure Cook' mode 8 mins in IP)
- In the meanwhile, heat butter in a small vessel
- Saute the grated garlic well
- Add cumin, kasoori methi, red chili flakes and salt
- Saute and set aside
- When potatoes are done keep them out and let them cool a little bit
- Preheat the oven at 400° F (205° C) (Can use air fryer)
- With the back of a flat serving spoon, smash the potatoes along with their skins
- Dip these, on both the sides, in the garlic butter prepared
- Line them in a baking dish
- Pour the remaining garlic butter on top of the potatoes
- Bake them in the oven for 20 mins.
- Flip them to the other side and bake for another 20 mins.
- Remove from the oven and serve hot with ketchup
Tips and Tricks:
- Soaking potatoes in saltwater makes them release moisture. This removes chances of ending up with mushy or gooey potatoes
- Cooling them a little before smashing is important or the potatoes will become gooey
- Be sure to check in between as bake time depends on the baking dish as well as the size of the potatoes
Pictures:
Final Outcome:
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