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Street Style Green Chutney Crispy Smashed Potatoes with Whipped Yoghurt, Pomegranate & Crispy Shallots

PREP : 10 MINS
TOTAL : 25 MINS
SERVES : 2

Smashed potatoes are already one of the most satisfying things you can make. But drizzled generously with Khao Chi Green Momo Chutney, topped with cold whipped yoghurt, jewel-bright pomegranate seeds and golden crispy shallots this becomes something genuinely stunning. The contrast of hot crispy potato, cold creamy yoghurt, spicy green chutney and sweet pomegranate in every single bite is absolutely unreal.

Ingredients

For the Smashed Potatoes

  • 500g baby potatoes, washed
  • 3 tbsp olive oil or any neutral oil
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1 tsp dried oregano or mixed herbs
  • Salt and black pepper to taste
  • Coarse sea salt to finish

For the Whipped Yoghurt

  • 150g thick Greek yoghurt or hung curd
  • 1 small clove garlic, finely grated
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of white pepper

For the Crispy Shallots

  • 3 shallots, peeled and very thinly sliced into rings
  • 3 tbsp oil
  • Pinch of salt

To Finish

  • 4 tbsp Khao Chi Green Momo Chutney
  • 3 tbsp pomegranate seeds
  • 2 spring onions, finely sliced
  • Fresh coriander leaves
  • Drizzle of olive oil
  • Extra Khao Chi Green Momo Chutney for dipping

PRODUCTS USED IN RECIPE

GREEN MOMO CHUTNEY
DETAILS

Method

  1. Step 1 — Boil the Potatoes
    Place baby potatoes in heavily salted cold water. Bring to the boil and cook for 15–18 minutes until fully tender. Drain and leave to steam dry for 3–4 minutes.
  2. Step 2 — Whipped Yoghurt
    Mix thick yoghurt, grated garlic, olive oil, salt and white pepper. Whisk for 1–2 minutes until light and glossy, then chill until needed.
  3. Step 3 — Crispy Shallots
    Add shallot rings and oil to a cold pan. Cook on medium heat for 7–8 minutes until golden and crisp. Drain on kitchen paper, season with salt and keep the shallot oil.
  4. Step 4 — Smash the Potatoes
    Place potatoes on an oiled tray and press down until flattened. Drizzle with the reserved shallot oil, then season with garlic powder, chilli flakes, dried herbs, salt and black pepper.
  5. Step 5 — Roast Until Crispy
    Roast at 220°C for 15–20 minutes until golden, crispy and lightly charred at the edges. Season with sea salt while hot.
  6. Step 6 — Build the Plate
    Spread the whipped yoghurt across a serving plate. Arrange the hot crispy potatoes on top, then drizzle generously with Khao Chi Green Momo Chutney.
  7. Step 7 — Finish & Serve
    Top with pomegranate seeds, crispy shallots, spring onions and fresh coriander. Finish with a drizzle of olive oil and serve immediately with extra Khao Chi Green Momo Chutney on the side.
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