Indian Ish Baked Potatoes Recipes

INDIAN-ISH BAKED POTATOES

Indian-ish Baked Potatoes image

Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London - the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.

Provided by Priya Krishna

Categories dinner, easy, snack, finger foods, vegetables, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound small new potatoes or baby red potatoes
Kosher salt
3/4 cup sour cream
4 teaspoons minced fresh ginger
1/2 small red onion, finely diced
2 small Indian green chiles or Serrano chiles, finely chopped
2 teaspoons chaat masala
2 tablespoons chopped fresh cilantro stems and leaves, for garnish

Steps:

Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 398 milligrams, Sugar 3 grams

INDIAN STYLE ROASTED POTATOES

Indian Style Roasted Potatoes image

This is a variation on roasted potatoes that I always bring to potlucks and serve at dinner parties because everyone keeps asking for them. You can adjust the amount of spice according to the heat-level of the crowd. The oil can be adjusted to your taste too. I usually use spray oil.

Provided by alvinakatz

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 large red potatoes
1 tablespoon sambhar powder (I use MTR brand)
1 tablespoon coarse salt
4 sprays vegetable oil

Steps:

Cut potatoes into pieces and boil them until almost done. Drain and put on sheet pan in a single layer.
Spray with oil. Sprinkle with salt and sambar powder.
Turn over and repeat application of oil, salt and sambar powder.
Put into 350-400 degree oven (depending on how crispy you like them) and cook for 20 minutes, turning once or twice.

Nutrition Facts : Calories 258.3, Fat 0.5, SaturatedFat 0.1, Sodium 1810.5, Carbohydrate 58.7, Fiber 6.3, Sugar 4.8, Protein 7

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