These Roasted Smashed Potatoes (Spicy) are a fun twist on traditional Pakistani masala fries and potato fry recipes. Crispy on the outside and soft and fluffy on the inside, these spicy and tangy potatoes make a mouthwatering side dish.
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Baby Yukon potatoes are boiled, smashed, and tossed in a homemade spice blend for this recipe. The smashed potatoes are baked until crispy, sprinkled with amchur powder and chaat masala, and tempered with fragrant cumin, mustard seeds, and curry leaves. Some recipes I like to serve these roasted smashed potatoes with are my lamb loin chops, roast leg of goat, roast chicken, and tandoori turkey.
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Why you'll love this recipe
- Robust Flavor - Infused with a zesty mix of spices, including red chili powder, turmeric, amchur powder, and chaat masala, these roasted smashed potatoes deliver a delightful kick that will leave you wanting more.
- Perfectly Crispy - A perfect blend of crispy and tender, these Spicy Smashed have a satisfying crunch in every bite.
- Pairs with almost anything—Finished with a sprinkle of tangy spices and an aromatic tadka, these spicy Mashed Potatoes are ideal for any meal. Serve them alongside Pakistani beef roast or air-fried sirloin steak for your next Sunday supper.
Ingredient notes
- Potatoes - The key to making perfect roasted smashed potatoes is to start with small baby gold Yukon potatoes. The thin skin gets marvelously crispy while the center stays creamy and buttery.
- Vinegar - Adding a dash of white distilled vinegar to your water will help prevent the potatoes from becoming mushy. This means you can get that perfect smash, which allows the potatoes to crisp up better.
- Cooking oil - I use avocado or canola for most of my cooking, but any neutral cooking oil, such as sunflower, peanut, or grapeseed, can be used.
- Spice powders—A simple blend of salt, red chili powder, Kashmiri chili powder, and turmeric is used to season the potatoes. Baking powder is the secret ingredient that helps the potatoes crisp up better.
- Lime - A touch of lime at two different stages of the recipe adds a delicious tang to the potatoes. You can also use a lemon instead.
- Masala—Amchur and chaat masala are popular snack seasonings, like aloo chaat and mango chutney. I love to sprinkle them on the roasted smashed potatoes at the end for an authentic Pakistani flavor.
- Curry leaves - A citrusy and pungent herb indigenous to the Indian Subcontinent, curry leaves pair beautifully with potatoes, adding a delicious aroma to the final dish.
- Whole spices—Cumin and black mustard seeds are commonly used to temper South Asian recipes such as dal fry and kadhi (with pakoras). They add a nice boost to the potatoes' flavor and fragrance.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Make it less spicy - If you can't handle too much spice, use only the Kashmiri red chili powder or substitute it with paprika.
- Change up the spices and herbs - Use garlic powder, onion powder, and paprika for a different flavor profile. Add chives as a garnish and serve with some sour cream for more of a baked potato vibe.
- Add cheese—When there are 10 minutes left in the baking, add some shredded cheese to the potatoes and let it melt on top for some gooey goodness. Mozzarella, cheddar, and parmesan are all great options.
- Use a mix of butter and oil—If you're a butter fan, use half butter and half oil on your roasted smashed potatoes. Butter alone will burn, so a mix is best.
Step-by-step instructions
- First step - Wash the potatoes and add them to a pot of water along with the vinegar. This will help the potatoes hold their shape and make the skin crispier.
- Second step - Once cooked through, drain and dry the potatoes before smashing them. Press gently when smashing them to help preserve their shape.
- Third step - Mix the salt, turmeric, chili powders, and baking powder, and toss the potatoes in the spice mix.
- Fourth Step - Add one lime juice and the oil and bake at 400 degrees Fahrenheit until the roasted smashed potatoes are crispy.
- Fifth step - Remove the potatoes and cool for 5 minutes before following with the remaining steps.
- Sixth step - Sprinkle the amchur, chat masala, and the juice of the remaining lime, and toss gently.
- Seventh step - Heat some oil in a small frying pan and roast the cumin seeds, mustard seeds, and curry leaves just enough to release their aroma.
- Eighth step - Drizzle the potatoes with the prepped mixture, including the oil, and serve.
Expert Tips
- Don't overcook the potatoes - Boil the potatoes only until the knife goes in smoothly. Overcooked potatoes won't hold their shape when smashed.
- Add vinegar and baking powder - Both these ingredients help crisp up the roasted smashed potatoes and are essential to the recipe's success.
- Dry the potatoes completely - Once they are boiled and strained, dry them thoroughly before smashing them.
Recipe FAQS
My potatoes are very crumbly; what am I doing wrong?
The most likely reason is that you overboiled the potatoes. Cook them until your knife goes through, then immediately drain, pat dry, and smash gently.
How long can I keep these in the fridge?
Store the potatoes in an airtight container in the fridge for 2-3 days. To reheat, drizzle a tablespoon or two of olive oil on them, then put them in the oven at 350 degrees Fahrenheit for 20 minutes.
Can I freeze my leftovers?
To freeze, place the potatoes on a baking sheet and freeze for 2-4 hours. Once frozen, please remove them and freeze them in a ziplock bag. They can be stored in the freezer for up to 1 month. When ready to enjoy them, defrost in the fridge overnight and follow the reheating instructions above.
Other potato recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Spicy Masala Smashed Potatoes
Boiled, smashed, and then roasted with a delicious Pakistani spice blend, these roasted smashed potatoes are a perfect side or snack!
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Ingredients
- 1 ½ lbs baby dutch yellow potatoes (see notes)
- ¼ cup distilled white vinegar
Spice Blend
- ¼ cup avocado oil (see notes)
- 1 lime
- 1 tablespoon kashmiri red chili powder (see notes)
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon salt
- 1 teaspoon baking powder
Masala (see notes)
- 1 lime
- ½ teaspoon amchur powder
- ½ teaspoon chaat masala
Tempering (see notes)
- 2 tablespoon avocado oil
- 1 teaspoon white cumin seeds
- 1 teaspoon mustard seeds
- 10 curry leaves
Instructions
- Wash the potatoes and boil them with the vinegar till the knife just goes through.
- Once done, remove them from the water and spread them on a towel so they can dry completely before the next step
- Preheat the oven to 400°F; place the potatoes on a baking sheet, and using a masher, lightly press each potato, just enough to smash it a bit. (see notes)
- Mix all of the ingredients in the spice blend, sprinkle on the potatoes and bake in the oven for about 30-40 minutes till the skin gets crispy (see notes)
- Cool them for 5 minutes, and then sprinkle the amchur powder and chaat masala on the potatoes and squeeze the lemon over them.
- Heat the 2 tablespoon avocado oil for the tempering, and once the oil is hot, add the cumin seeds and mustard seeds.
- Add the curry leaves after 15 seconds and continue to roast all of the in gredients for an additional 15 seconds.
- Pour the tempering over the potatoes, plate, and serve.
Notes
The potatoes—Yukon gold potatoes are best for this recipe. They have a thin skin that crisps up well and a creamy center. Their size also contributes to perfect smashed potatoes. Vinegar helps the potato hold its shape and thins the skin more, producing a crispier texture.
Cooking oil - I use avocado oil for this recipe, but any neutral oil, such as canola, sunflower, peanut, or grapeseed, will work just as well.
Kashmiri chili powder - A mild chili powder made from Kashmiri chilies, this can be substituted with paprika.
The masala—A blend of amchur powder and chaat masala adds a delicious tang to the potatoes. For maximum flavor, sprinkle this on the potatoes after they're roasted.
Tempering the potatoes - This is a traditional South Asian technique used to add zest and aroma to a recipe. Aromatic spices and herbs are roasted in oil and added to the potatoes before serving.
Smashing the potatoes - Press gently on the potatoes to maintain their shape.
Baking the potatoes - Toss the potatoes in the spices gently so they don't fall apart completely.
Nutrition
Serving: 1servingCalories: 233kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 704mgPotassium: 567mgFiber: 4gSugar: 2gVitamin A: 871IUVitamin C: 62mgCalcium: 82mgIron: 2mg
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