These masala smashed potatoes are crispy on the outside and bit tender inside. Boiled potatoes are crushed and then brushed with an aromatic blend of Indian spices and baked until done. Serve as an appetiser, entree or even as a side dish for your curries. (Vegan)
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.