Go Back Email Link
+ servings
spicy masala smashed potatoes

Spicy Masala Smashed Potatoes

Nosheen Babar
Boiled, smashed and then roasted with a delicious spice blend, these Spicy Masala Smashed Potatoes are a perfect side or snack!
5 from 1 vote
Print Recipe
Prep Time 30 mins
Cook Time 50 mins
tempering 10 mins
Total Time 1 hr 30 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian, Pakistani
Servings 6 people
Calories 234 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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.

Nutrition

Serving: 1personCalories: 234kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 704mgPotassium: 581mgFiber: 4gSugar: 2gVitamin A: 866IUVitamin C: 70mgCalcium: 81mgIron: 2mg
Keyword crispy smashed potatoes, indian smashed potatoes, pakistani aloo recipes, smashed potatoes, spicy smashed potatoes
Tried this recipe?Let us know how it was!