Easy Masala Smashed Potatoes are a crispy side dish that goes well with everything! Just like roast potatoes, but with additional flavors and texture. Serve with green chutney, tamarind sauce, or raita. Ideal appetizer for holidays!
Suitable for Vegan, Dairy-free, and Gluten free diets.
Curried Smashed Potatoes recipes
Ever heard of Smashed or Crushed potatoes? It’s a really creative way of serving potatoes. Boiled potatoes are smashed, then brushed with aromatic Indian spice blend, and oven-baked or air-fried until crispy on the outside. I have been using my easy peasy smashed potatoes recipe as a guideline to create new flavors all the time.
Smashed potatoes are not just the usual dinner time side, they are great as appetizers too. Serve them with a spicy green chutney, tamarind sauce, or even cooling raita.
I do love to create a spiced smashed potatoes chaat just like aloo tikki chaat recipe.
Why you’ll love this recipe?
Budget-friendly – Delicious recipes really do not have to be expensive. This Indian masala smashed potatoes recipe uses new potatoes as the main ingredient and is budget-friendly.
New and exciting – Your family will really love this new way of serving potatoes. Why serve in the plain old way?
Easy recipe – This spicy potatoes recipe is easy. Brush the potatoes in a spice blend of your choice or use our spice blend outlined in the recipe below and bake
Versatile – Crushed potatoes are so easy to adapt to the flavors of your choice. I like to make Smashed potato chaat with this curried potatoes recipe as a base. Drizzle lots of chaat chutney’s, sev and chaat masala too.
Dietary needs – This recipe is a naturally Vegan, Dairy-free, and Gluten-free diet.
Ingredients
Detailed list of ingredients and amounts can be found in the recipe card below.
Potatoes – Pick up a pack of new potatoes or baby potatoes or mini potatoes from your local grocery stores, superstores, or farmers’ markets. As the skin is so tender, simply leave it on.
Spice blend – Just like Indian roast potatoes, I like to be generous with spices in these curried smashed potatoes. It usually has a blend of ground cumin, coriander, turmeric, chilli powder, salt, pepper, garlic powder and garam masala.
OIl – Any neutral-flavored oil works well in this recipe.
Lemon or Lime Juice adds a zing to these spiced potatoes.
How to make Indian masala smashed potatoes?
Boil Potatoes – To a saucepan or a large pot, add the mini potatoes, cover with water and bring it to a boil. Season with salt and cook till fork tender or about 15 minutes
Drain – Drain carefully and transfer the potatoes to a baking sheet. Gently crush the potatoes with a potato masher/fork, so that they remain in one piece.
Brush the seasoning mix – Prepare a seasoning mix with all the ground spices, oil, salt & pepper. Brush the potatoes with the seasoning mixture, until the spices are coated evenly.
Bake – Bake in the preheated oven for 15-20 minutes. This time can vary depending upon the size of the potatoes.
Serve -Transfer to a serving plate, drizzle lime or lemon juice, sprinkle chaat masala, garnish with coriander leaves and serve.
If you love this recipe you will also love these potato recipes
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Ingredients
- 450 g mini potatoes ( 1 lb )
- 2 Tbsp olive oil or vegetable oil or sunflower oil
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp Garam Masala
- 1 tsp salt or as needed
- ¾ tsp black pepper
Garnish
- 1 lemon juice
- 3 tbsp coriander leaves
- ½ tsp chaat masala
Boiling Potatoes
- 1½ l Water
- ½ tsp Salt
Instructions
- Boil Potatoes – To a saucepan or a large pot, add the mini potatoes, cover with water and bring it to a boil. Season with salt and cook till fork tender or about 15 minutes
- Drain – Drain carefully, allow them to rest for 5 minutes and then transfer the potatoes to a baking sheet. Gently crush the potatoes with a potato masher/fork, so that they remain in one piece.
- Prepare a seasoning mix with all the ground spices, oil, salt & pepper. Brush the potatoes with the seasoning mixture evenly and into the crevices.
- Preheat the oven to 220C ( 200 fan ) or 425F. Bake in the preheated oven for 30-35 minutes. This time can vary depending upon the size of the potatoes.
- Transfer to a serving plate, drizzle lime or lemon juice, sprinkle chaat masala, garnish with coriander leaves and serve.
This was totally delicious. We enjoyed the masala potatoes crushed as an appetiser over the weekend.