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.
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
- 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!
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.