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
- 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
- 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.