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For the Love of Potatoes

Jan/05/2024 / by bindu-gopal-rao

If there is one ingredient that everyone loves to love it is the humble potato and to celebrate its versatility here are some dishes with a twist.

English Writer A.A. Milne once famously said, “What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” What this also means is that there is no ingredient like potato. And if there is one vegetable that is everyone’s favourite it is the potato. We list a few dishes that give you a fresh take on the ingredient.

Aloo Tuk Chaat courtesy Andaleeb Sahar Sayed, Executive Pastry Chef, The LaLit Mumbai

“The recipe is special as the ingredients that we make use of include coriander and mint chutney, tamarind chutney, salt added to which is the chaat masala which is prepared in house (we have our own secret recipe to prepare with the spices some of which are home grown as all our hotel properties have our own garden where we grow certain produce which is used in our kitchen to give the special taste to our recipes – we run a concept called we serve what we grow,” says Andaleeb Sahar Sayed, Executive Pastry Chef, The Lalit Mumbai.


  • 4 medium-sized potatoes, peeled and sliced into rounds
  • Oil for frying
  • 1 cup boiled chickpeas
  • 1 cup plain yogurt
  • ½ cup tamarind chutney
  • ¼ cup finely chopped red onions
  • ¼ cup chopped tomatoes
  • ¼cup chopped fresh coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • Salt to taste
  • Red chili powder (optional, for extra heat)


  • Heat oil in a pan for frying. Fry the potato slices until they are golden brown and crispy. Remove excess oil by placing them on a paper towel.
  • In a bowl, whisk the yogurt until smooth.
  • Arrange the fried potato slices on a serving plate.
  • Top the potato slices with boiled chickpeas.
  • Drizzle yogurt and tamarind chutney over the potatoes and chickpeas.
  • Sprinkle chopped onions, tomatoes, and fresh coriander leaves on top.
  • Sprinkle roasted cumin powder, chaat masala, and salt over the chaat and coriander leaves.
  • If you like it spicy, add a pinch of red chili powder.
  • Aloo Tuk Chaat is ready to be served.

Baked cheesy serrano potatoes with salsa courtesy Prasanta Kumar, Sr. Sous Chef, The Galaxy Club by Brigade Hospitality

Make baked potatoes full of flavor with these Chili-Topped Baked Potatoes with serrano chili, butter, and cream toppings perfect for your chilly winter nights.


  • Russet Potatoes 2 nos. 
  • Chili One no.
  • Cheddar cheese 100 grams 
  • Sour Cream 1 tsp

For the Salsa

  • Tomato 1 no 
  • Cilantro a handful 
  • Garlic 3-4 Pods
  • Serrano chili 1-2 based on the spice level required.
  • Lemon juice 
  • Salt to taste  


  • To make the salsa, microwave the tomatoes and garlic for 6-8 minutes. Peel the skin and mash them up. Add finely chopped chili, cilantro, lemon juice and salt mix it will until all the flavors are combined well. 
  • Make sure you wash the potatoes thoroughly because they are going to be used with the skin on
  • To bake them right, pierce the potatoes all over with a fork or knife. 
  • Microwave the pierced potatoes on high temperature for 8 to 10 minutes or until tender. 
  • Heat or microwave the chili separately, until it is perfectly cooked. 
  • Make a slit in the baked potatoes so we can stuff them with toppings. 
  • Top it up with chili, cheese, and sour cream.

Smashed Potatoes with Chive Butter courtesy Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

Elevate comfort with Smashed Potatoes with Chive Butter – a symphony of crispy exteriors, fluffy interiors, and the richness of chive-infused butter. This delightful side dish marries the earthy goodness of potatoes with the freshness of chives. Crafted for easy replication, it is a perfect addition to any home cook’s repertoire, offering a harmonious blend of textures and tastes in a delectable treat.


  • Potatoes (4 medium-sized)
  • Butter (4 tbsp)
  • Fresh chives (2 tbsp, finely chopped)
  • Salt (to taste)
  • Black pepper (to taste)


  • Start by boiling the potatoes in a large pot until they are fork tender. Drain and let them cool slightly.
  • Preheat the oven to 425°F (220°C).
  • Place the boiled potatoes on a baking sheet and, using a fork or potato masher, gently smash each potato to flatten it without breaking it apart completely.
  • Melt the butter and stir in the finely chopped fresh chives.
  • Brush the smashed potatoes with the chive-infused butter, ensuring each potato is generously coated.
  • Sprinkle salt and black pepper over the potatoes according to taste.
  • Bake in the preheated oven for 20-25 minutes or until the edges are crispy and golden.
  • Once out of the oven, drizzle any remaining chive butter over the potatoes for an extra burst of flavor.
  • Serve the smashed potatoes hot, garnished with additional chopped chives if desired.

Note: Ensure that you serve the potatoes immediately to maintain their crispiness.


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