Spicy Masala Smashed Potatoes
Boiled, smashed, and then roasted with a delicious Pakistani spice blend, these roasted smashed potatoes are a perfect side or snack!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ lbs baby dutch yellow potatoes ((see notes))
- ¼ cup distilled white vinegar
- ¼ cup avocado oil ((see notes))
- 1 lime
- 1 tbsp kashmiri red chili powder ((see notes))
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- 1 ½ tsp salt
- 1 tsp baking powder
- 1 lime
- ½ tsp amchur powder ()
- ½ tsp chaat masala ()
- 2 tbsp avocado oil
- 1 tsp white cumin seeds
- 1 tsp mustard seeds
- 10 curry leaves
Instructions
- 1
Wash the potatoes and boil them with the vinegar till the knife just goes through.
- 2
Once done, remove them from the water and spread them on a towel so they can dry completely before the next step
- 3
Preheat the oven to 400°F; place the potatoes on a baking sheet, and using a masher, lightly press each potato, just enough to smash it a bit. (see notes)
- 4
Mix all of the ingredients in the spice blend, sprinkle on the potatoes and bake in the oven for about 30-40 minutes till the skin gets crispy (see notes)
- 5
Cool them for 5 minutes, and then sprinkle the amchur powder and chaat masala on the potatoes and squeeze the lemon over them.
- 6
Heat the 2 tbsp avocado oil for the tempering, and once the oil is hot, add the cumin seeds and mustard seeds.
- 7
Add the curry leaves after 15 seconds and continue to roast all of the in gredients for an additional 15 seconds.
- 8
Pour the tempering over the potatoes, plate, and serve.