Masala Smashed Potatoes
Golden, crispy, and packed with Indian spices, these Masala Smashed Potatoes are a healthy, plant-based snack or side dish. Easy to make, fiber-rich, and full of flavor, they are perfect for everyday meals, entertaining guests, or meal prepping.
Equipment
- 1 Medium Pot (for boiling potatoes)
- 1 Colander (for draining)
- 1 Large Baking Sheet
- 1 Spoon or Whisk (for mixing oil and spices)
- 1 Basting Brush (for coating potatoes)
- 1 Potato Masher or Fork (for smashing)
- Cooking Spray or Oil (for greasing the sheet)
- Knife and Chopping Board (for garnish)
Ingredients
- 680 g 24 oz baby potatoes, yellow or small variety
- 3 –4 tbsp olive oil
- ½ tsp coriander powder
- ¼ tsp garam masala
- ½ tsp chaat masala
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp turmeric
- Salt to taste
- Black pepper to taste
- 1 small lime juiced
- 2 –3 tbsp chopped green onions for garnish
- 2 –3 tbsp chopped fresh cilantro for garnish
Instructions
- Potato Preparation and Cleaning: Start by gathering all your baby potatoes. For this recipe, yellow baby potatoes work beautifully, but you can use any small, tender variety. Place the potatoes in a colander and rinse them thoroughly under cold running water. Using a soft-bristled brush or your fingers, scrub each potato gently to remove any dirt or residue from the skin. The skin is thin and nutritious, so there’s no need to peel them. Once cleaned, pat the potatoes dry with a clean kitchen towel. Properly cleaning the potatoes ensures they cook evenly and absorb the spices perfectly.
- Boiling the Potatoes: Fill a medium-to-large pot with water, leaving enough room for the potatoes to float freely. Place the pot on the stove over medium-high heat and bring the water to a rolling boil. Carefully add the cleaned baby potatoes into the boiling water. Be gentle to avoid splashing. Boil the potatoes uncovered, stirring occasionally, until they are fork-tender. This usually takes around 18 minutes, but check by inserting a fork into a potato; it should slide in easily without resistance. Once done, carefully drain the hot water using a colander. Allow the potatoes to cool slightly for about 5 minutes, so they are easier to handle in the next steps.
- Preparing the Spice-Infused Oil: While the potatoes are cooling, prepare the flavorful masala oil. In a small bowl, pour in 3–4 tablespoons of high-quality olive oil. To this, add the following spices: ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon chaat masala, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, and 1/8 teaspoon turmeric. Using a spoon or small whisk, mix the spices thoroughly into the oil until you have a smooth, aromatic blend. The oil will act as a carrier for the spices, allowing the flavors to seep into every crevice of the potatoes later on.
- Preparing the Baking Sheet: Take a large, flat baking sheet and lightly grease it with cooking spray or a thin layer of oil. Make sure the entire surface is coated so the potatoes don’t stick while baking. This step ensures easy cleanup and helps the potatoes achieve a crispy, golden crust during roasting.
- Smashing the Potatoes: Once the potatoes have cooled slightly, transfer them carefully onto the prepared baking sheet. Now, it’s time for the fun part—smashing! Using the bottom of a fork, a potato masher, or the heel of your palm, gently press down on each potato until it flattens slightly. Be careful not to break them into pieces; the goal is to create a flattened potato that still holds together. The cracks and crevices created in this process are perfect for holding the spiced oil and maximizing flavor.
- Coating the Potatoes with Masala Oil: Now, generously brush each smashed potato with the prepared spice-infused oil mixture. Make sure to get the oil and spice blend into all the cracks and edges. This step ensures that each bite is infused with rich, aromatic Indian flavors. Sprinkle a pinch of salt evenly over the potatoes, and add freshly ground black pepper according to your taste. Optional: For extra heat, sprinkle a small amount of cayenne pepper or red chili powder.
- Baking the Masala Smashed Potatoes: Preheat your oven to 425°F (220°C). Once preheated, place the baking sheet with the smashed potatoes in the oven. Bake for 30 to 35 minutes, or until the potatoes turn golden brown and crispy on the edges. During baking, the heat will caramelize the edges, while the inside remains soft and fluffy. The aroma of the spices will fill your kitchen, signaling that they are almost ready.
- Adding the Finishing Touches: Once the potatoes are baked to perfection, remove the baking sheet carefully from the oven. While still hot, squeeze fresh lime juice over the potatoes. The tangy lime juice will enhance the flavors and add a refreshing brightness to the dish. Sprinkle finely chopped green onions and fresh cilantro generously over the top for color, freshness, and a subtle herbaceous note.
- Serving the Masala Smashed Potatoes: Transfer the hot, fragrant mashed potatoes onto a serving platter. Serve immediately with your favorite dips such as ketchup, vegan sour cream, or a tangy yogurt dip. These potatoes make a perfect appetizer for parties, a flavorful side dish for dinner, or a tasty snack anytime.
Notes
- Be gentle while smashing the potatoes; you want them flattened, not broken into pieces.
- Adjust the spice levels according to your taste—add cayenne or red chili powder for extra heat.
- Use fresh lime juice at the end for a bright, tangy finish.
- Olive oil helps crisp the edges and adds healthy fats—don’t skip it.
- Best served immediately while hot and crispy, though they can be reheated.
- Baby potatoes work best for even cooking and easy smashing; larger potatoes may need more boiling time.
- Line your baking sheet with parchment paper for easier cleanup and to prevent sticking.
