• 3-4 potatoes, peeled and diced
• 1-2 tablespoons olive oil
• 2 1/2 teaspoons chaat masala
• 1 teaspoon salt
• 1/2 teaspoon red chili powder
• 1 tablespoon lemon or lime juice
• Cilantro for garnish

Preheat the oven to 425 degrees. Put the potatoes in a big mixing bowl.

Drizzle the olive oil over the potatoes. Sprinkle 2 teaspoons of the chaat masala, the red chili powder and the salt over the potatoes.

Mix well until the potatoes are evenly coated with oil and spices.

Save the mixing bowl because you’ll use it again. Spread the potatoes out on a baking tray lined with aluminum foil in a single layer.

Place the tray on the bottom rack of the oven (or whichever is closer to the heat) and bake for about 25 minutes until the potatoes are tender (poke them with a fork to a test).

Flip the potatoes halfway through the baking if the tops are getting too browned. When tender, switch to high broil and broil for 10 minutes.

Flip the potatoes halfway through the broil if the tops are getting too browned.

It’s important to bake then broil these because it makes the potatoes soft on the inside and slightly crispy on the outside.

Transfer the potatoes from the baking tray back into the mixing bowl.

Sprinkle the remaining 1/2 teaspoon chaat masala over the potatoes.

Squeeze about 1 tablespoon lemon or lime juice over the potatoes.

Garnish with cilantro. Serve hot.

by Pak101.com (few years ago!) / 1033 views