Indian-ish Baked Potatoes

This is a decidedly non-traditional approach to “baked potatoes” and we veered far off-script from The New York Times’ original recipe with our seasoning and sauce choices. Our instincts were rewarded with a mildly spicy, but heavily delicious, potato entree. We served this as an entree and kept our meal vegan with a green salad, but you could certainly serve this as a side dish to a roasted chicken or nice beef roast.

Indian-ish Baked Potatoes

We went way off script with the seasoning and sauce for this recipe, and our instincts were rewarded with a mildly spicy, but heavily delicious, potato entree.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Indian
Keyword: potato, sugar-free, vegan
Servings: 4
Calories: 73kcal

Ingredients

  • 1 lb small new potatoes
  • Kosher salt to taste
  • 3/4 cup plain, unsweetened non-dairy yogurt
  • 4 tsp fresh ginger minced
  • 2-3 green onions finely chopped
  • 2 small chiles, green or Serrano finely chopped
  • 2 tsp chaat masala

Instructions

  • Heat the oven to 425 degrees. Pierce washed, clean potatoes with a fork, and then place on a baking sheet. Bake for 45 minutes, or until they are easily cut with a knife. Let the potatoes cool until you can handle them.
  • Prepare the yogurt sauce. In a small bowl, stir to combine the yogurt, fresh ginger, chiles, and chaat masal. 
  • Slice each potato lengthwise and then crosswise, without cutting all the way through to the bottom. Use your hands to push down and pull apart the four sections (see photos). Sprinkle Kosher salt over each potato.
  • Spoon a tablespoon or two of yogurt sauce onto each potato and place onto a serving platter. Sprinkle chopped green onion over the prepared potatoes and serve. 

Notes

While The New York Times’ original recipe called for 3/4 cup sour cream, we replaced that with our favorite non-dairy cashewgurt from Forager Project. We also replaced 1/2 small red onion with green onion to make this recipe more low-FODMAP friendly.
In the original recipe, all of the seasonings were sprinkled over the potatoes after a dollop of sour cream – keeping the cream and seasonings separate. We opted to create a yogurt-based sauce instead, and it was delish!
Chaat masala is an Indian spice powder mix. 
 
 

Subscribe to Our Newsletter

I'll send you weekly meal plans, recipes, and other healthy fun. Your data is kept private and shared only with third parties that make this newsletter possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*