Masala Smashed Potatoes
Nov 14, 2019, Updated May 28, 2023
Easy Masala Smashed Potatoes! These smashed potatoes are flavored with Indian spices and make a great appetizer for the holidays or just about any party! They are also vegan.
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Spiced and tangy Masala Smashed Potatoes!
These smashed potatoes are flavored with Indian spices and would make a great appetizer for the holidays!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
We all love potatoes, don’t we?
Whether it’s in the form of paratha or stuffed in sandwich or in form of a simple stir-fry, potatoes are always present in my kitchen.
Recently, I have found a new way to enjoy them- masala smashed potatoes!
Smashed potatoes are always fun so I thought of giving them an Indian twist and make masala smashed potatoes.
These Masala Smashed Potatoes
✓ make a great appetizer or side for the holidays
✓ wonderfully flavored and spiced
✓ pairs with any dip or are good as it is!
✓ easy to make
I have always loved the idea of smashed potatoes.
Especially the crispy bits, that’s my favorite part of these.
Do you guys know how to get these potatoes really crispy? It is easy actually.
First make sure that you place the potatoes directly on the baking sheet sprayed with oil.
So, do not use parchment paper here. And you can either spray the sheet with a oil spray or just pour some oil and swirl it around.
Next, make sure that you smash them well. The thinner the potatoes are smashed, the crispier they will get in the oven.
However be careful. I have completely smashed and broken many potatoes in order to smash them thin.
Use a good amount of olive oil, that helps them crisp up.
And lastly do bake them for 30 to 35 minutes at 425 F degrees. This will make the bottom crispy.
How to Make Masala Smashed Potatoes
Pretty basic and straight forward.
First, boil the potatoes until tender and then roast them in the oven until nice and crispy.
The game changer in this recipe are the Indian spices!
I have used coriander powder, garam masala, chaat masala (for that tang), turmeric and smoked paprika!
If you would notice, I haven’t used any cayenne pepper or red chili powder here but feel free to do so for that extra kick.
Once the potatoes are done in the oven, I squeeze lime juice all over to make them even more tangy and then garnish with lots of cilantro and green onions!
How do you serve them? They are honestly good as such but you can always serve them with ketchup, chutney, sour cream or any dip of choice!
Method
Wash and scrub the potatoes.
1- Bring a pot of water to boil. Add the potatoes and boil uncovered on medium-high heat.
2- Boil until the potatoes are fork tender, around 18 minutes.
3- Drain potatoes in a colander. Let them cool down for 5 minutes.
4- Meanwhile in a bowl add olive oil and then add all the spices- coriander powder, garam masala, chaat masala, smoked paprika, garlic powder and turmeric. Stir until spices are well combined with the oil.
Set aside.
5- Take a large baking sheet and spray with a oil spray.
Once the potatoes have cooled down a bit, transfer them to the baking sheet.
Using a fork or the heel of your palm, smash each potato. Be careful to not smash completely, you don’t want to separate them in different pieces.
6- Then brush each potato with the oil and spice mixture. Brush nicely, let the oil-spice blend seep into the crevices of the potatoes.
7- Sprinkle salt all over. You may also sprinkle black pepper.
8- Bake at 425 F for 30 to 35 minutes. Remove pan from oven. Squeeze lime juice all over.
Garnish with green onions, cilantro and serve these smashed potatoes hot with ketchup, sour cream or any dip!
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Masala Smashed Potatoes
Ingredients
- 24 oz baby potatoes I used yellow baby potatoes, 680 grams, around 16 baby potatoes
- 3-4 tablespoons olive oil
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon turmeric
- salt to taste
- black pepper to taste
- 1 small lime juice of
- green onions to garnish
- cilantro to garnish
Instructions
- Wash and scrub the potatoes. Bring pot of water to boil. Add the potatoes and boil uncovered on medium-high heat.Boil until the potatoes are fork tender, around 18 minutes.
- Drain potatoes in a colander. Let them cool down for 5 minutes.
- Meanwhile in a bowl add olive oil and then add all the spices- coriander powder, garam masala, chaat masala, smoked paprika, garlic powder and turmeric. Stir until spices are well combined with the oil. Set aside.
- Take a large baking sheet and spray with a oil spray.Once the potatoes have cooled down a bit, transfer them to the baking sheet.
- Using a fork or the heel of your palm, smash each potato. Be careful to not smash completely, you don't want to separate them in different pieces.
- Then brush each potato with the oil and spice mixture. Brush nicely, let the oil-spice blend seep into the crevices of the potatoes.Sprinkle salt all over. You may also sprinkle black pepper.
- Bake at 425 F for 30 to 35 minutes. Remove pan from oven. Squeeze lime juice all over.
- Garnish with green onions, cilantro and serve these smashed potatoes hot with ketchup, sour cream or any dip!
Notes
- Be careful while smashing the potatoes. You won’t want to break them apart. You may use a potato masher or fork to smash them.
- Add cayenne pepper/red chili powder to make these potatoes more spicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh boy I am going to try these smashed potatoes they sound delicious !!😋😋😋
OMGoodness, delicious! And so simple. Like home fries with much more flavor and complexity, minus the greasiness. My husband immediately grabbed a plate full.
glad to know Elaine!
Update: I served these potatoes at Thanksgiving this year in place of mashed potatoes. Was a huge it!