These Masala Smashed Potatoes are crispy on the outside and creamy on the inside, and they’re flavored with a heady mix of spices and scallions. A vegan, gluten-free recipe.
The countdown to the Most Wonderful Time of the Year has begun, and to start the celebration, I have for you the most wonderful side ever: my Masala Smashed Potatoes.
Smashed spuds are one of the easiest, and most delicious ways, to eat the versatile potato. And they can send the most die-hard carb-hater into raptures: they are creamy and soft on the inside and crackly and crisp on the outside. Top them with some garlicky, spicy goodness, and they are elevated to a whole new level of sublime.
I made these Masala Smashed Potatoes for one of our Thanksgiving sides this year, and they were quite a hit. Neither the adult nor the child could get enough. Desi, who exhibits an annoying indifference toward potatoes (that’s not normal, is it?), was all over them, and Jay loved the name too– smashed potatoes, isn’t that just the kind of name a kid would love? “That’s a very funny way to make a dish, mom,” he told me approvingly.
Even better, they are incredibly easy to make: all you do is boil the potatoes, smash ’em, and bake ’em.
So go on, wouldn’t you rather sink your teeth into a crispy, golden spud than elbow an overbearing crowd of shoppers at the mall today? (Or do something like this?) Jay’s here next to me and his mouth’s watering just looking at the photos, so I am going to go, bake up another batch right now.
- 16 inch small red or yellow potatoes mine were about 1 1/2 in diameter
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic peeled and smashed and chopped coarsely
- 1/2 tsp curry powder garam masala is a fine substitute
- 1/2 tsp chaat masala optional-- you can sub with 1 tsp lemon juice
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 2 tbsp finely minced coriander or cilantro leaves
- Salt to taste
- Minced scallions or spring onions for garnish (optional, but try and use if you can-- the oniony flavor is marvelous with the potatoes)
- Place the potatoes in a large pot of salted cold water, enough to cover the potatoes by an inch. Bring the water to a boil, cover the pot, and let the potatoes cook 8-10 minutes until they are fork-tender.
- Drain the potatoes and set them aside.
- In a small saucepan, heat the oil with the garlic. Saute the garlic until it begins to turn color. Turn off the heat and discard the garlic. Add all of spices-- curry powder, chaat masala, turmeric, paprika -- and the salt and coriander leaves to the oil. Mix well.
- Spray a large baking sheet, or two smaller ones, with oil.
- Place the potatoes on the sheet, a couple of inches apart. With the heel of your hand, flatten the potatoes, taking care not to break them.
- Dab the masala oil on to the potatoes with a brush.
- Bake in a preheated 425-degree oven for 45 minutes or until golden on top.
- Remove to a plate, sprinkle on the scallions, and serve hot.
More spud goodness from years past:
June 2015: Golden Roasted Curry Mustard Potatoes
January 2014: Healthy Potato Skins
September 2011: Sweet and Sour Potatoes
March 2011: Fennel Crusted Potatoes
May 2010: Super Crispy Potato Vadas
April 2009: Creamy Potato Curry
March 2009: Potato and Lima Bean Cakes
January 2008: Easy Oven-Roasted Potatoes