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​​Green Chutney Crispy Potatoes

August 7, 2021
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Vibrant, fresh cilantro and mint chutney layered with crunchy baby potatoes and all the textures: these Green Chutney Crispy Potatoes are the most flavorful side!
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Vibrant, fresh cilantro and mint chutney layered with crunchy baby potatoes and all the textures: these Green Chutney Crispy Potatoes are the most flavorful side!

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Everyone loves a good crispy potato… right? I mean, if you ask me, baked potatoes aren’t all that great by themselves — I’m all about thin cut fries, tater tots, and anything with more crisp than interior. So, in thinking about whipping up a good ole roasted potato recipe, I knew I had to figure out how to achieve that perfect golden crust. And, let me tell you, this Green Chutney Crispy Potatoes recipe has completely mastered the crisp game. Plus, with tons of flavor from an Indian style green herb chutney, this dish definitely does not lack flavor. You have to give it a shot!

The breakdown…

These Green Chutney Crispy Potatoes all start off with arguably the most important part of the dish: the potatoes. In order to get that desired crispy crust, you’ve got to go with the smallest potatoes you can find. Fingerling, Charlotte, Vivaldi, Anya, New… really, just go with the smallest potatoes you can find. After a quick chop, send your potatoes to a pot to boil. I almost always boil my potatoes before roasting. In boiling your potatoes, especially with the help from some baking soda, all of the starches from the potatoes go to their surfaces — allowing for the crispiest product. 

After a quick boil, you have to hit them with some oil and transfer to the oven. In roasting any vegetable, you want to make sure every crevice is generously coated in oil. Oh, and you definitely want to make sure they are all spread out so they have enough room to breathe on the sheet pan. If you need to, you can use two sheet pans for this step.

potatoes

onto that chutney…

While your potatoes are crisping up, it’s time to start that creamy herbaceous green chutney. If you aren’t familiar, chutney is the term for any Indian spread made from vegetables, fruits, or herbs blended with acid and spices. Chutneys can truly go in any direction: smooth, slightly chunky, creamy, or acidic. 

In this Green Chutney Crispy Potatoes recipe, I go with an herb based creamy chutney will tons of good warming flavors. For the herbs, it calls for some mint and cilantro because these truly are the best combo of herbs with Indian, in my opinion. Then, I go in with a little more veggies and flavor from the green chili pepper, ginger, and garlic. Truly, these ingredients are non negotiable. You could definitely mix up the type of pepper you use, or even use ground ginger, but you have to get those flavors in there somehow!!! The combo of spiciness, tanginess, and cruciferous flavor is honestly unmatched.

To that, you’ve got to go in with some warming cumin, some sweet honey (or sugar), and some acid from the lemon. Boom. As is, this is a delicious green chutney. And, while you could definitely keep this dairy free, I love the addition of the Greek yogurt. Plus, with some crunchy, thickness from those almonds, it’s truly perfection.

Vibrant, fresh cilantro and mint chutney layered with crunchy baby potatoes and all the textures: these Green Chutney Crispy Potatoes are the most flavorful side!

all about that yogurt!!

In making this recipe, I knew I wanted some creamy aspect to the dish. My mind instantly jumped to the traditional cooling Indian Labneh, which is a thicker Greek yogurt often used in Indian cooking to cool your palate. But, after some tweaking, I realized that adding just a bit of Greek yogurt to the chutney itself allowed for the best distribution of that creamy goodness. And, being that this is a potato dish, you’ve GOT to have that creaminess with every bite… it’s the best!! 

Once your potatoes are all crisped up and your chutney is on its way, your Green Chutney Crispy Potatoes are almost done! But, before you serve everything up, you’ve got to toss in some dried currants and toasted sliced almonds. Toasted sliced almonds are always my go-to for adding some crunch. But, in all honesty, I don’t use currants that often. In this Green Chutney Crispy Potatoes recipe, though, the small size of the sweet currants is the best addition to the potatoes. I love it! But, you could also use some raisins, chopped dates, craisins, or any other lil dried fruit for some sweetness. It’s the perfect little finish!!

how to serve it up…

This Green Chutney Crispy Potatoes is one of my favorite sides. I find it so hard to find a good, yet simple Indian side dish to whip up with a classic tandoori chicken or simple protein. Sometimes I’m just craving some fresh Indian minus all the hours of labor… ya know? Really, this dish is simple enough to serve up on your average weeknight as a quick side. Or, you could even go with this as a main and do a vegetarian situation (maybe with a side salad or Indian creamed spinach?). All that said, this dish also makes for an impressive side to whip up for company. Throw together some Homemade Naan, Creamy Curried Lentils with Roasted Eggplant, and/or some of my Healthy Indian Spiced Chicken and Cauliflower and you’ve got yourself quite the amazing Indian spread. With a simple yet flavorful side dish like this one, the possibilities are truly endless.

I hope you love these Green Chutney Crispy Potatoes as much as I do! Let me know if you make them in the comments below:)

​​Green Chutney Crispy Potatoes
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​​Green Chutney Crispy Potatoes

Recipe by Annie PatrickCourse: All Recipes, Side Dishes, VegetarianCuisine: Indian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Vibrant, fresh cilantro and mint chutney layered with crunchy baby potatoes and all the textures: these Green Chutney Crispy Potatoes are the most flavorful side!

Ingredients

  • 24 oz baby potatoes, cut into bite size pieces (halved or quartered, depending on the size)

  • 2 tsp baking soda

  • 2 tbsp olive oil

  • salt and garlic powder, to taste

  • 1 cup fresh mint

  • 1 cup fresh cilantro

  • 1 medium green chili pepper, stemmed and seeds removed*

  • 1 inch fresh ginger, finely chopped

  • 2 cloves garlic, smashed

  • 1 tsp cumin

  • 2 tsp honey

  • ½ a large lemon, juiced

  • ½ a lime, juiced

  • ½ + ¼ cup toasted almonds, chopped

  • ¼ cup water

  • ½ cup plain Greek yogurt (optional)

  • ¼ cup dried currants (can sub chopped dates or raisins)

Instructions

  • Preheat the oven to 450. Line two large baking sheets with parchment paper.
  • Bring a large pot of salted water to a boil. Once boiling, toss in the potatoes and baking soda, and cook for 5-7 minutes, or until the potatoes are fork tender. Drain the potatoes and pat dry.
  • Spread the potatoes out on the baking sheets, and toss with the olive oil. Season with extra salt and garlic powder, and roast for 35-40 minutes, flipping halfway though.
  • Meanwhile, make the chutney: in a high speed blender or food processor, blend the mint, cilantro, chili, ginger, garlic, cumin, honey, lemon juice, lime juice, 1/2 cup of the toasted almonds, water, and yogurt until smooth. Season generously with salt.
  • Spread a layer of the green chutney onto the bottom of your plate and top with the roasted potatoes. Garnish with the currants, the rest of the almonds, and more fresh herbs. Enjoy!

Notes

  • coconut milk would also be delicious instead of Greek yogurt
  • you could also do this recipe with any variety of sweet potato, but you would have to dice them finely
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