1 cup unsalted pepita seeds ( raw or toasted)
1 garlic clove, peeled and trimmed
1 bunch scallions, trimmed
1/4 cup extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon red chile flakes
1/2 teaspoon fine sea salt
8 black peppercorns
2 pounds new potatoes
1 1/2 teaspoons fine sea salt
2 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced
To prepare the chutney: Puree all of the ingredients in a blender with ¼ cup water and blend to a smooth paste. Taste and adjust the salt if needed. Keep aside until ready to use. (The chutney can be made a day ahead and stored in an air-tight container in the refrigerator.)
To prepare the potatoes: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt. Add the potatoes, reduce heat to medium-high, return to a boil and cook until the potatoes are just tender when pierced with a knife, about 8 to 10 minutes. Remove with a slotted spoon and place the potatoes on a clean kitchen towel to remove as much water as possible.
Heat the butter in a medium cast-iron skillet or stainless-steel pan on medium-high heat until the butter melts and the milk solids just start to turn brown, then add the potatoes. Smash slightly by applying a little pressure using a flat spoon or masher. Season with the remaining 1/2 teaspoon of salt and the pepper. Cook until the potato skins sear and turn slightly golden brown, 2 to 2½ minutes per side. Remove from the heat and generously drizzle with the pepita chutney. Garnish with the mint and serve hot or warm.