• Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and simmer for about 12-15 minutes until fork-tender. Drain and let them cool slightly.
• Preheat oven to 425°F (220°C). If using baby potatoes, smash them gently on a baking tray lined with parchment. If using large potatoes, slice into 1/4 inch rounds and lay flat.
• Drizzle the potatoes with olive oil and sprinkle with garlic powder, salt, and black pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
• In a bowl, whisk together the yogurt, tahini, lemon juice, chaat masala, chili powder, cumin, and chopped cilantro. Adjust seasoning to taste.
• Toss the crispy potatoes in the yogurt mixture while still warm for maximum flavor absorption. Top with your crunchy bits: sev, aloo bhujia, or whatever you have on hand.

Notes

• Add finely chopped red onion or cucumber for more crunch.
• Serve warm or room temp. If making ahead, keep the potatoes and yogurt separate until serving.
• Want more heat? Add a drizzle of green chutney or chopped green chilies

Store Tips

• Keep components separate in the fridge for up to 3 days. Re-toast potatoes in an air fryer or oven for max crispiness before assembling.