Indian-ish Baked Potatoes

Name: Indian-ish Baked Potatoes
Total time: 1 h
Yield: 4 servings
Cuisine: american, indian
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

Recipe from Priya Krishna and Ritu Krishna

Adapted by Priya Krishna

Indian-ish Baked Potatoes — Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Total Time: 1 hour
Rating: 4(1,423)
Comments: Read comments

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. —Priya Krishna

Featured in: The 12 Best Cookbooks of Spring 2019

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

1pound small new potatoes or baby red potatoes
Kosher salt
¾cup sour cream
4teaspoons minced fresh ginger
½small red onion, finely diced
2small Indian green chiles or Serrano chiles, finely chopped
2teaspoons chaat masala
2tablespoons chopped fresh cilantro stems and leaves, for garnish

Ingredient Substitution Guide

Preparation

Make the recipe with us

Step 1
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.
Step 2
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.
Step 3
Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5

1,423 user ratings

Have you cooked this?

Comments

Juliet Jones6 years ago

What is chaat masala, and do we buy it or make it?

Candace6 years ago

Chaat masala is an Indian spice which is a combination of a number of things you probably don't have, including asafoetida. You need to buy it. If you don't have and Indian grocer nearby, you can usually find it in coops and and probably Whole Foods type places.

Rajiv Desai6 years ago

I just made this with sweet potatoes and was yum. The sweetness of the potatoes offset with the spices. I made a yoghurt sauce with roasted cumin powder, fennel powder and ginger. Drizzled that over the baked sweet potato with Serrano peppers, cilantro and onions that had been soaking in lemon juice and chaat masala.

Samuel C Gugino1 week ago

Potatoes for an appetizer before a huge, starch-filled Thanksgiving dinner? Really?

Kas1 month ago

Subbed shallots for red onion (milder); greek yoghurt for sour cream (healthier); thai chile instead of serrano peppers (spicier and closer to what the Indian green chile is like). Mixed those and cilantro with the greek yoghurt and topped with chaat masala later — chaat is almost always added before serving, no need to marinate beforehand. I did enjoy it, but would not make again as written; it was missing something. The sweetness that most chaat dishes blend with spice, tanginess and funk?

Chefbill10 months ago

We served these as a make your own baked potato bar, using the suggested toppings and adding several others. Our guests really loked the less trsditional toppings like cilantro and marsala. It was very easy to prepare and present and with a green side salad made a hearty meal.

Private comments are only visible to you.