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Masala Smashed Potatoes

Photo: Aubrie Pick

BY The Editors

PUBLISHED June 12, 2024

Smashed potatoes are essentially roasted potatoes but with even more texture. Thanks to the increased surface area, smashed potatoes have unbelievably crispy edges, fluffy and creamy interiors, and paper-thin crackly skin. Also, it’s deeply satisfying to smash down a potato—scratches that same itch as popping bubble wrap. I love seasoning potatoes with a mix of chaat and garam masala and a ton of garlic. I personally double or triple the garlic I call for in this recipe. Serve them with a bit of sour cream or Greek yogurt, or the chutney of your choice. — Khushbu Shah

 

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Masala Smashed Potatoes

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Makes 4 to 6 servings 1x

Units Scale

Ingredients

  • 1 1/2 pounds mixed baby or small red potatoes
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons garlic paste or 2 garlic cloves, minced
  • 1 teaspoon chaat masala
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon ground coriander
  • Salt and ground black pepper to taste
  • Juice of 1 small lemon
  • Chopped scallions, for garnish
  • Handful fresh cilantro leaves, for garnish
  • Sour cream, for serving

Instructions

  1. Bring a large pot of water to a boil. Add the potatoes and cook for about 20 minutes, until fork-tender. Drain the potatoes and let them cool for 2 to 3 minutes.
  2. Preheat the oven to 450°F. Coat a rimmed baking sheet with 1 tablespoon olive oil. (You want a good amount of oil on the baking sheet because that is what helps the potatoes get those delicious crispy edges.)
  3. Transfer the potatoes to the prepared baking sheet and use a fork, the bottom of a heavy glass, or your palm to smash each potato so that it flattens. Be careful not to smash them too hard so that they break into multiple pieces. This process is definitely more fun than therapy!
  4. In a bowl, combine the remaining 2 tablespoons olive oil, garlic, chaat masala, garam masala, chili powder, coriander, salt, and pepper and mix well. Brush the mixture generously onto each potato so that the surface of each spud is coated well. Bake for 30 to 35 minutes, until the potatoes are golden and crispy. Squeeze the lemon juice all over the potatoes. Garnish with scallions and cilantro and serve with a bowl of sour cream for dipping.

— Amrikan: 125 Recipes from the Indian American Diaspora

Note: Cooked potatoes do not freeze well, but they will keep in an airtight container in the fridge for a couple of days. Reheat in an oven or air fryer to maintain their crispiness.

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