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Chaat Potatoes with Masala Ketchup

Chaat Potatoes with Masala Ketchup

I SWEAR that I had a dream about this recipe before I ever started developing it! My sleeping brain knew how much I love chaat masala and how much I love potatoes and it brought this dish to consciousness. I woke up and immediately made Chaat Potatoes with Masala Ketchup, and, might I say, it’s even better than I dreamed! I start out with baby Yukon Gold potatoes that get roasted in the oven until they’re crispy on the outside, and tender and fluffy on the inside. Then they’re covered in a hefty amount of chaat masala. If you aren’t familiar with that ingredient, it’s an Indian spice mix that’s added to chaat, which are snacky, appetizer-y foods.

Chaat has a super fragrant flavor that satiates every taste bud, and pairs perfectly with the blank slate of a potato. To make the masala ketchup, I start with garlic and ginger, then add a blend of spices (NOT curry powder!): garam masala, turmeric, cumin, and chili powder. These get toasted with the aromatics before I add ketchup and apple cider vinegar for a little extra tang. Be warned now that this is an insanely addictive condiment and you may want to quadruple the recipe! Your guests will be fighting for the last potato, too; I’m speaking from experience, because when I shared these with my culinary team for the first time, they disappeared in record time. I still dream about these potatoes, but luckily for me, and now for you, we can have them whenever we want!


1. What is Chaat Masala?

It’s an Indian spice mix that’s added to chaat, or savory snacks often sold from street carts. There are variations, of course, but the most common components are: amchoor (dried mango powder), cumin, coriander, dried ginger, salt, black pepper, asafoetida, and chili powder. Garam masala is optional, but I love to add it to my recipe! 


2. Potato Types

The type of potato you use for different recipes actually matters a lot! Potatoes have different starch contents, so it makes a big difference when you choose the right one for your cooking method. Yukon golds are great for roasting because they have a moderate amount of starch, so they hold up to high heat, but don’t need to be deep fried to be delicious. They also have thin skin, so they cook quickly and the skin gets nice and crispy!

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3. Masala Ketchup

This ketchup is so insanely good! It also gets better the longer it sits because it allows the flavors to marry and really infuse the ketchup, so if you’d like to make an element of this recipe ahead of time, the ketchup is the perfect candidate.

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