Chaat Masala Potatoes with Yogurt (Sheet-Pan Snack)
Baby potatoes par-cooked then roasted with chaat masala and turmeric, served on thick yogurt with cilantro chutney and a sweet-tang tamarind drizzle. Vegetarian, gluten-free friendly.
Ingredients
For the potatoes
- 750 g baby potatoes or small creamer potatoes scrubbed and halved
- 2 tbsp neutral oil or light olive oil
- 1 tsp chaat masala plus a small pinch for finishing
- ½ tsp turmeric powder
- ¾ to 1 tsp fine salt plus more for the boiling water
- Freshly ground black pepper, optional
For the herby chutney
- 1 packed cup fresh cilantro leaves and tender stems washed and dried
- ¼ cup fresh mint leaves optional
- 1 green chili remove seeds for milder heat; chopped
- 1 tbsp fresh lemon juice
- 2 tbsp neutral oil
- 2 to 4 tbsp cold water as needed for blending
- Salt to taste
For the sweet-tang drizzle
- 2 tbsp tamarind paste or concentrate adjust if very salty
- 1 tsp grated jaggery or light brown sugar
- 2 to 3 tbsp warm water plus more as needed
- Tiny pinch of red chili powder, optional
For the yogurt base and toppings
- 360 g thick Greek yogurt about 1½ cups; or hung dahi
- Salt, a pinch
- ¼ small red onion shaved paper-thin
- 1 green chili thinly sliced, optional
- 1 tsp coriander seeds lightly toasted and coarsely crushed
- 1 tsp white sesame seeds or kalonji nigella seeds; toasted until fragrant
Instructions
Par-cook and roast the potatoes
- Heat the oven to 220 °C (425 °F). Bring a saucepan of generously salted water to a boil.
- Add halved potatoes and simmer 6 to 8 minutes until a knife meets slight resistance in the center. Drain and let steam-dry about 2 minutes in the colander.
- Toss on a parchment-lined sheet pan with oil, chaat masala, turmeric, salt, and pepper if using. Spread cut sides down without crowding; use two pans if needed.
- Roast 25 to 35 minutes, flipping once, until deeply golden and crisp at the edges. Sprinkle the finishing pinch of chaat masala while hot, toss, taste, and adjust salt.
Make the chutney and drizzle
- Blend cilantro, optional mint, green chili, lemon juice, oil, a pinch of salt, and 2 tbsp water until smooth, adding water as needed. Season boldly so it holds up to yogurt.
- Whisk tamarind, jaggery or sugar, warm water, and optional chili powder until sugar dissolves. Thin until it drizzles cleanly off a spoon; balance sweet and tang.
Assemble
- Whisk yogurt with a pinch of salt until silky. Spread on a wide serving platter.
- Dot and swirl chutney through the yogurt without fully blending.
- Pile hot potatoes on top. Add onion and optional chili. Drizzle half the tamarind sauce, then the rest, and finish with crushed coriander and toasted sesame or kalonji. Serve immediately.
Notes
Wet potatoes steam instead of browning: always steam-dry after boiling before roasting.
If chaat masala tastes harsh, use a little less in the toss and finish with a pinch at the end instead.
Store components separately up to 2 days; re-crisp potatoes in a hot oven or air fryer before rebuilding the platter.
For vegan guests, use thick unsweetened coconut yogurt and check the chaat masala label for dairy-free suitability.
If chaat masala tastes harsh, use a little less in the toss and finish with a pinch at the end instead.
Store components separately up to 2 days; re-crisp potatoes in a hot oven or air fryer before rebuilding the platter.
For vegan guests, use thick unsweetened coconut yogurt and check the chaat masala label for dairy-free suitability.
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