Hey guys, its FRIDAY already ! This week really went by very fast for me. Today I’m sharing one of my favorite snack recipes. Its simple, fast and you can totally try it over the weekend. Its spicy and tangy.. two of my fav savory flavors.
You Need: Small sack of mini potatoes, Paprika ( I am using one from McCormick ), garlic, mint, lemon, thai green chillies, coriander, salt, pepper and olive oil.
Pre heat the oven to 500F. Boil the potatoes till almost cooked. If you are using the microwave just cling wrap it and cook for 4 mins. If boiling in a pan, make sure you have the potatoes covered about an inch. Once done let them cool down and them smash them gently with with any flat object. I used my kitchen knife itself ( I love this 8inch knife from cuisinart ). Line a baking sheet with foil and spread the smashed potatoes on it. Apply olive oil and sprinkle with chopped garlic, salt and paper. Bake for about 10-15 mins till the edges turn golden brown and the cover is crisp. Once done arrange them in the serving dish and sprinkle paprika from top.
For the Mint Chutney:
In a blender mix together 1 cup coriander leaves, 1 cup fresh mint leaves, 1tbsp freshly squeezed lime juice , a pinch of salt and 2-3 small thai green chillies. If you do not like the taste of coriander you could use 2 cups of mint instead.
P.S. I love pairing this dish with some chilled coconut water to cut the heat from the spices.
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Happy weekend y’all!