Go Back

Masala Smashed Potatoes

Potatoes, any kind, and flavored any way, are extremely popular in India. Gujaratis like to put potatoes in all the vegetable dishes we cook. When potatoes are cooked dry with spices and a bit of oil in a pan, they crisp up beautifully and make for a very delicious meal, either as is or with any kind of daal and some cumin white rice. Smashed potatoes are a popular appetizer, so I decided to make them with an Indian twist. Make the smashed potatoes with a brushing of the spiced oil, laden with spices such as ground turmeric, red chili, coriander, and chaat masala. Chaat masala is essential and available at any Indian grocery store or online. The chaat masala has a key component called amchur, which is ground dried mango, which makes the dish flavorful. The powder enhances the taste by giving the potatoes a sour tang.
Course Appetizer
Cuisine Indian
Servings 4 servings

Ingredients
  

Cilantro Garlic Yogurt Sauce

  • cups (345 g) Greek yogurt
  • ½ cup (12 g) packed cilantro
  • 2 Tbs. finely chopped mint
  • 1 Tbs. fresh lemon juice
  • 2 garlic cloves
  • 1 tsp. salt

Masala Smashed Potatoes

  • lbs. (680 g) baby potatoes, washed well
  • 2 tsp. salt
  • ½ cup olive oil
  • 1 tsp. ground turmeric
  • 1 tsp. red chili powder
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 1 tsp. chaat masala
  • 1 tsp. garlic powder
  • ½ cup (12 g) finely chopped cilantro leaves

Instructions
 

To Make the Cilantro Garlic Yogurt Sauce:

  • In a high-​speed blender, add all the ingredients and blitz until smooth. It should be a thick sauce that can be drizzled. If needed, add water a tablespoon at a time to get it to a drizzle consistency.

To Make the Masala Smashed Potatoes:

  • In a medium to large pot, add all the potatoes. Add water to a level about 1 inch (2½ cm) higher than the potatoes. Add the salt. On high heat, let the potatoes cook for 20 minutes, until they are fork-​tender. Turn off the heat and drain the water. Let the potatoes cool for about 10 minutes until you can handle them.
  • Preheat the oven to 400ºF (200°C).
  • Meanwhile, in a small bowl, combine the olive oil and the spices, and whisk to combine. Set it aside.
  • Generously coat a large baking sheet with cooking/baking spray. Place the potatoes on the tray. Using a flat-​bottomed glass, gently press each potato to flatten them slightly, but not more than ½ inch (1¼ cm) thick. Using a pastry brush, take a generous serving of the spice-​oil mixture and coat each potato with it, until all the potatoes are evenly coated. Place the sheet in the oven on the middle rack, and cook for about 25 minutes. For the last 10 minutes, let it cook on the bottom​most rack to crisp up the bottom. Remove and let cool for 5 minutes.
  • Serve on a platter with the Cilantro Garlic Yogurt Sauce or drizzle the sauce over the potatoes using a squirt bottle or a spoon. Garnish with cilantro and serve. 
    PRO TIPS
    Use smoked paprika or Kashmiri red chili powder instead of the red chili powder to reduce the spice levels.
    Make the Cilantro Garlic Yogurt Sauce a day ahead and store in the refrigerator.
    The Masala Smashed Potatoes should be eaten the same day to preserve the desired freshness and crispness of the potatoes.
Keyword diwali, festival of lights