Save this crispy, creamy Smashed Potato to make later!
Serves: 3–4 | Time: ~60 mins ⏱️
🟢 Preparation
Soak ¼ cup watermelon seeds in water for 6 hours.
🟢 Ingredients
Potatoes:
8 medium-sized potatoes
3 cups water
1 tsp rock salt
Seasoning:
1 tsp dried oregano
¼ tsp black pepper powder
¼ tsp black salt
Creamy Dressing:
¼ cup watermelon seeds, soaked
¼ cup foxnuts (makhana), roasted
1 tbsp lemon juice
½ tsp black pepper powder
¼ tsp hing (asafoetida)
½ tsp rock salt
⅓ cup water
Veggies:
⅓ cup finely chopped red bell pepper
⅓ cup finely chopped yellow bell pepper
⅓ cup finely chopped cucumber
3 tbsp finely chopped dill or parsley
🟢 Method
1. Boil the potatoes with water and rock salt for ~30 minutes until soft.
2. Preheat the oven to 180°C for 10 minutes.
3. Place boiled potatoes on a parchment-lined tray and gently smash them using a flat bowl or glass.
4. Sprinkle seasoning evenly and bake at 180°C for 45 minutes until crispy.
5. Blend all dressing ingredients until smooth and creamy.
6. Add chopped veggies to the dressing and mix well.
7. Fold the baked smashed potatoes into the creamy veggie mix. Top with a few extra crispy potato pieces and serve immediately.
This salad tastes best when served fresh while the potatoes are still warm and crisp. 🤍
Recipe inspiration credits: @dr.vegan
Ever wished you could make your favourite Chinese dishes at home that are full of flavour but without all the oil and additives?
Join our 2-Day Chowmein & Manchurian Workshop on 17th January.
In this we’ll recreate restaurant-style Chinese food using clean, everyday ingredients.
Across two cook-along sessions, you’ll learn recipes for Chowmein, Fried Rice, Hot & Sour OR Manchow Soup and Manchurian.
If you love Chinese food but want a healthier, homemade version, this workshop is for you!
Dates: 17th & 18th January
Time: 11 am – 1 pm IST
Contribution: Pay as you wish
Register now – link in bio 🙂
#healthyfood #salad #potato #creamy