• Pre-heat the oven to 400℉
• Start with washing your mini potatoes. Next step is to parboil the potatoes; you can either do it in the microwave or on gas top

Method 1: Microwave (My fav)

• In a heat safe bowl, add the potatoes and cover with water. Microwave for 7-8 mins till fork tender

Method 2: Gas-top

• Bring a pot of water to boil and carefully add in the potatoes. Boil for about 10-15 mins till fork tender
• Once the potatoes are boiled, drain and coat in half of the ghee and all spices. Ensure all potatoes are well coated
• Parchment line an oven dish and place potatoes with some gap between each. Using a thick bottom glass, smash each potato.

  TIP: Use a spoon release if it sticks to the bottom of the glass
• Brush the remaining ghee on each potato or drizzle some olive oil if thats easy for you. Bake for 25-20 mins till crispy
• Once Done, carefully remove and make a potato tower with it. Start with 5-6 potatoes in a closed circle as base and place remaining on top leaving some space around each circle.
• Drizzle Yogurt mix & mint chutney. Garnish with Aloo bhujia and pomegrenate seeds. Enjoy!