Step 1

Pressure cook the potatoes in enough water to cover them. Cook on manual in Instant Pot(hi pressure) for 4 to 5 minutes depending on the size of the potatoes. Let the pressure release naturally. Alternatively, add to a large saucepan with water enough to cover the potatoes. Bring to a boil over medium high heat, then lower the heat to medium and cook for 15 to 20 minutes or until the potatoes are tender to preference.

Step 2

Preheat the oven to 425 degrees F / 220ºc. Peel the potatoes partially if you wish. Place on parchment lined baking sheet. Smash down with a saucepan. Chop into bite size smashed pieces if the potatoes are too larger. Brush oil on the potatoes. Add a good dash of salt and cayenne on each.

Step 3

Bake at 425 degrees F / 220ºc for 16 to 18 minutes. Longer for crispier potatoes.

Step 4

Meanwhile make your tempering: Heat oil in a small skillet over medium heat. When hot, add mustard seeds and let them start to pop. Keep a lid handy to avoid the pops hitting you. Add curry leaves, reduce heat to low or low-medium.

Step 5

Add the chopped onion, ginger, garlic, chile. (I usually roughly chopped onion, whole garlic, ginger, chile all in the processor to finely chop to reduce time).

Step 6

Cook for 6 to 8 minutes, stirring occasionally, until golden.

Step 7

Add salt, turmeric, cayenne and mix in. Add 1/4 cup water and salt and mix in. Bring to almost a boil and Take off heat.

Step 8

Place some of the tempering on each of the smashed potato bite. Sprinkle salt. add cilantro, some chopped mint if using, and drizzle of lemon juice. Serve.