Spicy Masala Smashed Potatoes
User Reviews
5.0
3 reviews
Excellent
Spicy Masala Smashed Potatoes
Report
Boiled, smashed, and then roasted with a delicious Pakistani spice blend, these roasted smashed potatoes are a perfect side or snack!
Share:
Ingredients
- 1 ½ lbs baby dutch yellow potatoes (see notes)
- ¼ cup distilled white vinegar
Spice Blend
- ¼ cup avocado oil (see notes)
- 1 lime
- 1 tablespoon Kashmiri red chili powder (see notes)
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon salt
- 1 teaspoon baking powder
Masala (see notes)
- 1 lime
- ½ teaspoon amchur powder
- ½ teaspoon chaat masala
Tempering (see notes)
- 2 tablespoon avocado oil
- 1 teaspoon white cumin seeds
- 1 teaspoon mustard seeds
- 10 curry leaves
Add to Shopping List
Instructions
- Wash the potatoes and boil them with the vinegar till the knife just goes through.
- Once done, remove them from the water and spread them on a towel so they can dry completely before the next step
- 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)
- 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)
- Cool them for 5 minutes, and then sprinkle the amchur powder and chaat masala on the potatoes and squeeze the lemon over them.
- Heat the 2 tablespoon avocado oil for the tempering, and once the oil is hot, add the cumin seeds and mustard seeds.
- Add the curry leaves after 15 seconds and continue to roast all of the in gredients for an additional 15 seconds.
- Pour the tempering over the potatoes, plate, and serve.
Notes
- The potatoes—Yukon gold potatoes are best for this recipe. They have a thin skin that crisps up well and a creamy center. Their size also contributes to perfect smashed potatoes. Vinegar helps the potato hold its shape and thins the skin more, producing a crispier texture.
- —Yukon gold potatoes are best for this recipe. They have a thin skin that crisps up well and a creamy center. Their
- Cooking oil - I use avocado oil for this recipe, but any neutral oil, such as canola, sunflower, peanut, or grapeseed, will work just as well.
- Kashmiri chili powder - A mild chili powder made from Kashmiri chilies, this can be substituted with paprika.
- The masala—A blend of amchur powder and chaat masala adds a delicious tang to the potatoes. For maximum flavor, sprinkle this on the potatoes after they're roasted.
- —A blend of amchur powder and chaat masala adds a delicious tang to the potatoes. For maximum flavor, sprinkle this on the potatoes after they're roasted
- Tempering the potatoes - This is a traditional South Asian technique used to add zest and aroma to a recipe. Aromatic spices and herbs are roasted in oil and added to the potatoes before serving.
- Smashing the potatoes - Press gently on the potatoes to maintain their shape.
- Baking the potatoes - Toss the potatoes in the spices gently so they don't fall apart completely.
Nutrition Information
Show Details
Serving
1serving
Calories
233kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
704mg
(29%)
Potassium
567mg
(16%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
871IU
(17%)
Vitamin C
62mg
(69%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 704mg | 29% |
| Potassium | 567mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 62mg | 69% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
