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Crispy Smashed Potatoes with Date-Tamarind Chutney

Crispy Smashed Potatoes with Date-Tamarind Chutney

Crispy Smashed Potatoes with Medjool Date-Tamarind Chutney

Crispy Smashed Potatoes with Date-Tamarind Chutney are a delicious twist on classic roasted potatoes, combining golden, crispy edges with a sweet, tangy, and spiced chutney made with Natural Delights Medjool Dates. Topped with creamy Greek yogurt, chickpeas, cilantro, red onion, and chaat masala, these smashed potatoes are packed with bold flavor and satisfying texture. Serve them as a flavorful appetizer, snack, side dish, or shareable party recipe. 

Recipe by Amy Shweta Garg.
Prep Time
15 minutes
Cook Time
45 Minutes
Yield
4

Ingredients

  • For the Crispy Smashed Potatoes
  • 2 lbs baby Yukon Gold or baby yellow potatoes
  • 2 tablespoons kosher salt, for boiling
  • 3 tablespoons ghee
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt, pepper, to taste
  • For the Date-Tamarind Chutney
  • 8 Natural Delights Medjool dates, pitted
  • 2 tablespoons tamarind concentrate
  • 1 cup hot water, plus more as needed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon Kashmiri chili powder
  • ½ teaspoon chaat masala
  • ¼ teaspoon black salt, or kosher salt to taste
  • For Serving
  • 1/4 cup plain whole-milk Greek yogurt
  • 1–2 tablespoons water, to thin
  • 1/4 cup chickpeas, rinsed and drained
  • Chaat masala, chili powder
  • Finely chopped cilantro
  • Finely chopped red onion

Preparation

Add the dates to a bowl and cover with the hot water. Let them soften for about 10 minutes.

Transfer the dates and soaking water to a pot along with the tamarind concentrate, cumin, ginger, Kashmiri chili powder, chaat masala, and black salt. Simmer for 20 minutes, mashing the dates until they break down.

Add a splash of water if needed to create a thick but pourable chutney. Taste and adjust the tamarind, salt, or spices as desired. Set aside.

Preheat the oven to 450°F.

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add the salt and bring to a boil. Reduce to a steady simmer and cook for 15 minutes, or until the potatoes are completely fork-tender.

Drain well and allow them to steam-dry for about 5 minutes.

Transfer the potatoes to a large sheet pan. Using the bottom of a glass or measuring cup, gently smash each potato to about ½-inch thick.

Mix together the ghee, cumin, Kashmiri chili powder, garlic powder, and salt. Brush the potatoes generously.

Roast for 25–35 minutes, or until the bottoms and craggy edges are deeply golden and crisp. For even more browning, flip the potatoes after about 20 minutes, brush with more of the ghee mixture, and continue roasting until crisp.

Whisk the yogurt with enough water to make it easily drizzleable.

Arrange the hot crispy potatoes on a serving platter. Drizzle with the yogurt and plenty of date-tamarind chutney.

Finish with chaat masala, cilantro, red onion, chickpeas, and a squeeze of fresh lime.

Serve immediately while the potatoes are still hot and crispy.

Crispy Smashed Potatoes with Date-Tamarind Chutney

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Crispy Smashed Potatoes with Date-Tamarind Chutney

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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.