Assamese Grilled Potatoes
Smoky, charred baby potatoes with a rustic mashed texture, punched up with mustard oil, green chilies, and fresh coriander. This Assamese-style pitika is grilled over an open flame for an incredible smoky aroma, then roughly mashed with onions and a drizzle of pungent mustard oil. A simple, soulful side that pairs beautifully with dal and rice.
For 4 servings
- prep
Prepare the potatoes for grilling.
Scrub the baby potatoes clean and pat them dry. Prick each potato a few times with a fork so steam can escape during grilling.
TIPDon't peel the potatoes — the charred skin adds the essential smoky flavor to this dish. - grill · ~20 min
Grill the potatoes until charred and tender.
1.Place the potatoes directly on a grill grate over medium-high heat or on a grill pan.2.Grill for 15-20 minutes, turning every 4-5 minutes with tongs until the skin is evenly blistered and charred in spots.3.Check for doneness by piercing with a knife — it should slide through easily.TIPIf you don't have a grill, roast the potatoes in an oven at 220°C (425°F) on the top rack until the skin blisters. - rest · ~5 min
Let the potatoes cool slightly.
Transfer the charred potatoes to a mixing bowl and let them rest for 5 minutes until they are cool enough to handle.
- mix · ~3 min
Roughly mash the potatoes with seasonings.
1.Using a fork or potato masher, roughly crush the potatoes in the bowl, keeping the charred skin in the mix.2.Add the finely chopped onion, green chilies, and salt.3.Drizzle the raw mustard oil over the mixture.4.Fold everything together until well combined but still chunky and rustic.TIPThe key is a rough, uneven mash — you want bites of charred skin and soft potato together. Don't over-mash into a smooth paste. - garnish
Finish with fresh coriander and serve.
Scatter the chopped coriander leaves on top and give one final gentle mix. Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick potatoes thoroughly to prevent them from bursting open on the grill.
- 2Grill over medium-high heat so the skin chars without burning the flesh inside.
- 3Let the charred potatoes rest for 5 minutes — this makes them easier to handle and mash.
- 4Use raw, pungent mustard oil for authentic flavor; don't substitute with refined oil.
- 5Mash roughly with a fork — uneven texture with charred skin bits is the goal.
- 6Serve warm or at room temperature; this dish loses charm when refrigerated and reheated.
- 7For extra smokiness, toss the charred potatoes back on the grill for 30 seconds after mashing.
Adapt it for your goals.
Herb-infused
Add 1 tablespoon of finely chopped fresh mint or curry leaves along with the coriander for a brighter, more aromatic finish.
low oilLow-oil
Reduce mustard oil to 1 teaspoon and replace the rest with a splash of lemon juice — for a lighter version that still has tang and heat.
veganVegan
This recipe is naturally vegan; skip no changes, but ensure your grill grate is clean if grilling non-vegan items alongside.
spiced upSpiced-up
Add ½ teaspoon of roasted cumin powder with the salt for an earthy, warm undertone that complements the smoky potatoes.
Why this is on our healthy list.
Rich in Fiber
Baby potatoes with skin on provide dietary fiber that supports digestion and promotes satiety.
Good Source of Vitamin C
Potatoes naturally contain vitamin C, which is preserved when cooked with skin and not over-boiled.
Pungent Mustard Oil Benefits
Raw mustard oil is traditionally used in Assamese cuisine and is believed to have antimicrobial and warming properties.
Low in Fat
With only 2 tablespoons of oil for 500g of potatoes, this dish is a relatively low-fat side compared to fried preparations.
Frequently asked questions
Yes, but halve or quarter them so they cook through in the same time and char evenly on the cut sides.
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