Quick and Easy Pressed Potatoes

I tried this simple potato dish inspired from the great Jacques Pepin’s version. I took the pressed potato concept from the original and the commonality ends there. My version is spicy and Indianized. I don’t have anything against the original broth/rosemary and olive oil version but I was in the mood for something crispy and spicy hence the adaptation.


4 small baby potatoes
2 tbsp canola oil
1 tsp salt
1 tsp red chilli powder
2 tbsp cilantro, finely chopped

Boil the potatoes in salted water for 10 minutes until cooked but not mushy. Gently press them flat without breaking or smashing them.


Heat a large non stick pan with 2 tbsps of canola oil. Place these pressed potatoes in the pan in one layer. Cook over medium-high heat for 10 minutes until the bottom is crispy. Sprinkle red chilli powder and salt over it, turn over and crisp the other side cooking another 5-8 minutes. Sprinkle more red chilli powder and salt the other side.


Add chopped cilantro on top and serve hot.


  1. makes me want to grab them right off the pan and pop them into my mouth :)
    these will go very well with sambar rice… or better… curd rice :)


  2. Hey Supriya,
    I was just talking to H and forgot to tell him this. I made these potatoes yesterday, but I turned them into an Aloo-Tikki chaat. After taking the potatoes out of the pan, I arranged them on a plate, added green and date chutney, dressed it up with some chickpea curry and chaat masala. It was really good. Thank you so much. You are an inventor. I never thought there could be a simpler way to make aloo-tikki, without the mashing and the bread and other additions.

    Hope you feel better.



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