Masala Smashed Potatoes
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5 from 1 vote

Vegan Masala Smashed Potatoes

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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side
Cuisine: American
Servings: 8 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 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.