Simple, practical, and full of everyday flavour, Masala Smashed Potatoes is a American appetizer made with baby potatoes, olive oil, and coriander powder. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Total time: Not specified
  • Yield: 6 as a side
  • Category: Appetizer
  • Cuisine: American

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)

Method

  1. 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.
  2. Drain potatoes in a colander. Let them cool down for 5 minutes.
  3. 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.
  4. 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.
  5. 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. Sprinkle salt all over. You may also sprinkle black pepper.
  7. Bake at 425 F for 30 to 35 minutes. Remove pan from oven. Squeeze lime juice all over.
  8. Garnish with green onions, cilantro and serve these smashed potatoes hot with ketchup, sour cream or any dip!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.