These Spicy Masala Smashed Potatoes will take your potato game to the next level! Crispy on the outside and soft and fluffy on the inside, this is the best you can get from a potato. Boiled, smashed and then baked in a delicious coating of spicy masala, these will have your mouth watering as you prepare them.
Once removed from the oven, a tempering of fragrant cumin, mustard seeds and curry leaves is added, leaving your whole house smelling delicious.
A sprinkle of amchur powder and chaat masala for a slightly tangy flavor adds the perfect finishing touch and then it's time to enjoy your delightful snack!
I like to pair my smashed potatoes with some tamarind-dipping-sauce but green-coconut-chutney or mint-chutney would be great options as well!
A 3 step process, the recipe may seem like too much effort, but the time saving tip at the end will show you some ways to simplify it.
The key to making smashed potatoes is to start with small potatoes. My choice is usually dutch yellow but any other variety will do as well. Wash the potatoes and dry them completely before boiling them. The less moisture the skin has on it the crispier the potatoes will be.
The Boiling & Smashing
When boiling my potatoes, I add a little bit of vinegar to the water. This helps the potatoes hold their shape and also makes the skin crispier when you bake and roast them.
Boil the potatoes only until the knife goes in smoothly. Over cooked potatoes won't hold their shape when smashed. When smashing them, press gently unless you want the potatoes to be very thin and crispy throughout.
I personally like mine to be crispy on the outside and soft on the inside, so press just enough to slightly break then open. The decision is yours!
The Spices & Roasting
I dry the potatoes completely a second time, after I boil them. Once again, this is to insure that they turn out crispy.
I mix all of the ingredients in the spice mix together, adding some baking powder to the mix to further help crisp the potatoes. Once the potatoes are covered in the masla (spice mix), they go in the oven and bake till they are nice and crisp.
TIP: If you want the potatoes less spicy, omit the chilli powder and substitute it with paprika instead.
I grease and line my baking sheet with parchment to prevent the potatoes from sticking to it. I don't normally feel a need to flip the potatoes over halfway through the cooking process, but many people like to, so once again, the choice is yours.
Once the potatoes come out of the oven, remove them from the parchment and place them on a clean dish. Heat some oil and slowly roast the cumin seeds, mustard seeds and curry leaves. Don't over fry them as you don't want to burn them but just release their aroma. Drizzle the oil and fragrant spices over the potatoes.
Immediately sprinkle the amchur and chat masala along with the juice of ½ the lemon and toss well. Serve fresh and hot from the oven with the dipping sauce of your choice.
Time Saving Tip
One of the best tips I've read to help simplify this recipe was in panningtheglobe.com. The author suggests that you boil and mash the potatoes a day ahead of time. This way all you have to do is, take them out of the fridge, toss in the spices and roast. This definitely makes the recipe easier and simpler to prepare!
What To Pair These With
These potatoes make a great side for many recipes, although I often enjoy them as a snack on their own. Here are some pairing suggestions:
Storing & Reheating Your Potatoes
These potatoes are best eaten fresh and when stored and reheated they won't be as crisp any longer. But incase you have any leftovers, here are the storage instructions.
Store the potatoes in an airtight container in the fridge for upto 2-3 days maximum. To reheat, drizzle a tablespoon or two of olive oil on them and then put them in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes.
To freeze, place the potatoes on a baking sheet and place in the freezer for 2-4 hours. Once frozen, remove them and place the frozen potatoes in a ziplock bag. They can be stored in the freezer for upto 1 month.
When you're ready to eat them, defrost them in the fridge overnight and then follow the reheating instructions above.
Hope you decide to try the recipe! As always, please rate and comment below and tag and share your pictures on social media!
Spicy Masala Smashed Potatoes
- 1 ½ lbs baby dutch yellow potatoes
- ¼ cup distilled white vinegar
- ½ lemon
- ½ tsp amchur powder
- ½ tsp chaat masala
- ¼ cup avocado oil
- 1 lemon
- 1 tbsp kashmiri red chili powder
- 1 tbsp red chili powder (SEE NOTES)
- ½ tsp turmeric powder
- 1 ½ tsp salt
- 1 tsp baking powder
- 2 tbsp avocado oil
- 1 tsp white cumin seeds
- 1 tsp mustard seeds
- 10 curry leaves
- Wash and dry the potatoes
- Boil them with the vinegar till the knife just goes through (about 20-25 minutes)
- Once done, remove them from the water and spread them on a towel so they can dry completely before the next step
- Using a masher lightly press each potato, just enough to smash it a bit
- Preheat the oven to 400°
- Grease and line a baking sheet with parchment paper
- Mix all of the ingredients in the Spicy Masala list
- Massage the potatoes well with the Masala and bake in the oven for about 30-40 minutes till the skin gets crispy (SEE NOTES)
- Remove the potatoes from the oven and remove from the parchment paper to a clean dish
- Heat the 2 tbsp avocado oil for the tempering
- Once the oil is hot, add the cumin seeds and mustard seeds and saute for about 45 seconds
- Add the curry leaves and saute for 30 seconds and then pour the entire mixture on the roasted potatoes
- Sprinkle the amchur powder and chaat masala on the potatoes and squeeze the lemon over them
- Toss to mix and serve while hot
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