Spicy Indian Smashed Potatoes with Fresh Mint

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I don't make mashed potatoes nearly as often as my husband and friends might like, but now that cooler weather temperatures have descended, I don't mind indulging in starches once in a while myself. Ordinary mashed potatoes whipped with cream and butter may be fine, but I like to dress up almost any kind of food that I cook, and even classics are typically tweaked to suit my fancy. These mashed potatoes — not whipped or mashed too finely, mind you — are blended with fresh ginger, plenty of chilies, and an assortment of Indian spices, and then pan-fried until golden and served with fresh chopped mint. They didn't last long at all when I served them up to guests.

Chat masala, a hot, sour and salty Indian spice, is almost essential to this dish, and easy to make at home or find at any Indian grocer. But if you don't have the time to make your own or go to an Indian store, stir in a few tablespoons of fresh lemon juice near the end of the cooking time instead. The recipe also calls for "anardana," or ground dried pomegranate seeds, which are also easily available at Indian or Asian grocers. If you don't have it or can't find it, substitute it with tamarind paste, dried mango powder (amchoor), or ground sumac powder.

Spicy Indian Smashed Potatoes with Fresh Mint

Recipe by Lisa Turner Cuisine: Indian Published on October 15 Mashed potatoes blended with chilies and spices, pan-fried until golden, and served with fresh mint — a spicy, flavorful and attractive alternative to plain mashed potatoes Preparation: 15 minutes Cooking time: 45 to 50 minutes Print this recipe Ingredients: 5 medium russet potatoes, scrubbed and halved 3 tablespoons olive or sesame oil 1 1/2 teaspoons cumin seeds 1/2 teaspoon dried red chili flakes 2 tablespoons ground coriander 1/2 to 1 teaspoon chili powder, to taste 1 1/2 teaspoons chat masala 1 teaspoons sea salt, or to taste 2 to 3 fresh red or green chilies, seeded and minced 1-inch fresh ginger, minced or grated 1 tablespoon ground dried pomegranate seeds (anardana) 2 to 3 tablespoons fresh mint, finely chopped, for garnish Instructions: In a large pot, cover the potatoes with water and bring to a boil. Cook until fork tender, about 20 to 25 minutes. Drain, leave to cool a bit, and then pull off the peels. Transfer to a bowl and roughly mash. In a large skillet, heat the oil over medium-high heat. When hot, add the cumin seeds and red chili flakes, cook for 30 seconds, and then add the coriander, chili powder and chat masala. Add the potatoes and salt, and stir well to coat. Cook for about 6 minutes, until the potatoes are slightly golden. Reduce the heat to medium-low, and stir in the chilies, ginger, and ground dried pomegranate seeds. Cook for another 15 minutes, stirring occasionally, until the potatoes are browned. Remove from the heat and serve hot, garnished with fresh mint. Makes 4 to 6 servings

Other spiced potato dishes you may enjoy from Lisa's Kitchen:
Bengali-Style Crunchy Potatoes
Aloo Gobi (Curried Cauliflower and Potatoes)
Potato Patties Stuffed with Spiced Mushrooms and Green Peas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Potato Salad with a Harissa-Style Dressing

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