Spicy Masala Smashed Potatoes
Boiled, smashed and then roasted with a delicious spice blend, these Spicy Masala Smashed Potatoes are a perfect side or snack!
Prep Time30 minutes mins
Cook Time50 minutes mins
tempering10 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Pakistani
Diet: Gluten Free, Vegan, Vegetarian
Keyword: crispy smashed potatoes, indian smashed potatoes, pakistani aloo recipes, smashed potatoes, spicy smashed potatoes
Servings: 6 people
Calories: 234kcal
- 1 ½ lbs baby dutch yellow potatoes
- ¼ cup distilled white vinegar
- ½ lemon
- ½ tsp amchur powder
- ½ tsp chaat masala
Spicy 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
Tempering
- 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
Red Chili Powder - If you want the potatoes less spicy, swap the chili powder out for Paprika. You'll still get enough heat from all the other spices in the mix and the paprika will give the potatoes a beautiful red color but the swap will help tone it down a notch.
Roasting Time - In my oven 30-40 minutes are enough to crisp up the potatoes, but each oven is different, so you may need to adjust this time. It's best to err on the side of caution and check on them at the 30 minute mark as you want them crispy but not overcooked.
Serving: 1person | Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 704mg | Potassium: 581mg | Fiber: 4g | Sugar: 2g | Vitamin A: 866IU | Vitamin C: 70mg | Calcium: 81mg | Iron: 2mg