Indian-style potato skins

Ingredients:

Potato peels

• 4 large Russet Burbank potatoes
• 4 tbsp unsalted butter, melted
• 1 tbsp chaat masala + extra for serving
• Crispy chickpeas, for serving

Sauces

• 2 pitted Medjool dates
• 1 tbsp tamarind paste
• 1/4 tsp ground cumin
• 0.5 cup plain whole milk yogurt
• 1 tbsp. freshly squeezed lemon juice

Relish

• 1 large jalapeño or serrano pepper (optional)
• Half a small shallot, coarsely chopped
• 1 small clove of garlic
• 1 cup fresh cilantro (leaves and soft stems)
• 1 teaspoon chopped fresh ginger

Preparation:

1. Preheat oven to 220°C. Bake the potatoes and prepare the skins.
2. Meanwhile, prepare the tamarind sauce.:
   
   In a small saucepan, combine the dates, 2/3 cup water, tamarind paste, cumin, and a large pinch of salt. Cook over medium-low heat, stirring and breaking up the dates, until the mixture thickens slightly, 15-20 minutes. Strain through a sieve into a bowl, pressing down on the solid mixture, and season with salt to taste.
3. Prepare the yogurt sauce:
   
   In a separate small bowl, combine the yogurt and lemon juice, season with salt. Refrigerate both sauces until ready to serve.
4. Make a relish:
   
   Combine the chili pepper, shallot, garlic, and a few pinches of salt in a mini food processor and process until finely chopped. Add the cilantro and ginger and pulse, scraping down the sides of the bowl to incorporate the relish.
5. Collect the potato skins:
   
   Brush the skins on both sides with melted butter and sprinkle with chaat masala. Place skin-side up on a baking sheet. Bake until crispy, about 10 minutes per side. Let cool on the baking sheet for 5 minutes. Add sauces, relish, crispy chickpeas, and more chaat masala.