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Spiced Smashed Potatoes with Mustard Ginger Tempering
5 from 18 votes

Spiced Smashed Potatoes with Mustard Ginger Tempering

These spiced smashed potatoes deliver a crispy texture with a bold mustard and ginger tempering that brings warmth and a subtle heat. Soft boiled potatoes are smashed, seasoned with salt and cayenne, then baked until their edges crisp. The finishing tempering of mustard seeds, curry leaves, onion, garlic, ginger, and green chile adds aromatic complexity, making these potatoes a flavorful side or snack.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 419 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 12 potato 12 to 14, small
  • water
  • salt and cayenne for baking
Ginger Chile Mustard Tempering:
  • 1 tbsp neutral cooking oil generic cooking oil
  • 1.5 tsp mustard seeds
  • 10 curry leaves omit if you dont find them, chop the leaves for extra flavor, fresh or frozen
  • 1/4 cup onion finely chopped
  • 4 cloves garlic minced
  • 2 inch ginger peeled and minced, piece
  • 1 hot green chile finely chopped
  • 1/2 tsp Turmeric (1/2 to 3/4)
  • 1/4 tsp cayenne pepper 1/4 to 1/2
  • 1/4 cup water
  • 1/4 tsp salt
Garnish:
  • cilantro lemon juice, salt, and mint(optional)

Instructions

    Cup of Yum
  1. Pressure cook the potatoes in enough water to cover them. Cook on manual in Instant Pot(hi pressure) for 4 to 5 minutes depending on the size of the potatoes. Let the pressure release naturally. Alternatively, add to a large saucepan with water enough to cover the potatoes. Bring to a boil over medium high heat, then lower the heat to medium and cook for 15 to 20 minutes or until the potatoes are tender to preference.
  2. Preheat the oven to 425 degrees F / 220ºc. Peel the potatoes partially if you wish. Place on parchment lined baking sheet. Smash down with a saucepan. Chop into bite size smashed pieces if the potatoes are too larger. Brush oil on the potatoes. Add a good dash of salt and cayenne on each.
  3. Bake at 425 degrees F / 220ºc for 16 to 18 minutes. Longer for crispier potatoes.
  4. Meanwhile make your tempering: Heat oil in a small skillet over medium heat. When hot, add mustard seeds and let them start to pop. Keep a lid handy to avoid the pops hitting you. Add curry leaves, reduce heat to low or low-medium.
  5. Add the chopped onion, ginger, garlic, chile. (I usually roughly chopped onion, whole garlic, ginger, chile all in the processor to finely chop to reduce time).
  6. Cook for 6 to 8 minutes, stirring occasionally, until golden.
  7. Add salt, turmeric, cayenne and mix in. Add 1/4 cup water and salt and mix in. Bring to almost a boil and Take off heat.
  8. Place some of the tempering on each of the smashed potato bite. Sprinkle salt. add cilantro, some chopped mint if using, and drizzle of lemon juice. Serve.

Notes

  • For samosa-style flavor, substitute crushed cumin and coriander seeds for mustard seeds when preparing the tempering.
  • To make quicker spiced canapes, slice potatoes thinly, season, bake until tender, then top with tempering and herbs before serving.
  • Potatoes can be cooked in a pressure cooker or boiled on stovetop until tender before smashing and baking.
  • Garnish with freshly squeezed lemon juice, cilantro, and optional mint for added brightness and freshness.

Nutrition Information

Calories 419kcal (21%) Carbohydrates 83g (28%) Protein 16g (32%) Fat 4g (6%) Sodium 255mg (11%) Potassium 2680mg (57%) Fiber 16g (64%) Vitamin C 75.9mg (84%) Calcium 201mg (20%) Iron 20.8mg (116%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 419

% Daily Value*

Calories 419kcal 21%
Carbohydrates 83g 28%
Protein 16g 32%
Fat 4g 6%
Sodium 255mg 11%
Potassium 2680mg 57%
Fiber 16g 64%
Vitamin C 75.9mg 84%
Calcium 201mg 20%
Iron 20.8mg 116%

* Percent Daily Values are based on a 2,000 calorie diet.