Golden smashed potatoes, creamy yogurt, crunchy onions, and Nana’s Garam Garlic Chutney UK wrapped in mini tacos, the ultimate spicy comfort bite.
Ingredients for Garlic Chutney Potato Tacos
10–12 baby potatoes
2 Tbsp Garlic Chutney (preferably Nana’s Garam Garlic Chutney)
1 Tbsp olive oil
Mini tortillas or taco shells
½ red onion, finely sliced
Fresh coriander
3 Tbsp Greek yogurt
Salt & pepper
Lime wedges to serve
Method
1.Boil the baby potatoes until soft.
2.Place on a baking tray and gently smash with the back of a glass.
3.Drizzle with olive oil and mix with Nana’s Garam Garlic Chutney, salt, and pepper.
4.Roast at 200°C for 25–30 mins until crispy and golden.
5.Warm the tortillas and spread a spoonful of Greek yogurt.
6.Add the crispy potatoes, top with onions, coriander, and an extra drizzle of chutney.
7.Finish with lime juice and serve immediately.
FAQs
Q1: Can I make smashed potato tacos in an air fryer?
Yes, air frying makes the potatoes extra crispy while using less oil.
Q2: Which chutney works best for potato tacos?
Garlic chutney adds the best spicy and smoky flavour to smashed potato tacos.
Q3: Are potato smash tacos vegetarian?
Yes, this recipe is completely vegetarian.