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.
Servings: 8 servings
Calories: 122kcal
Ingredients
- 16 new potatoes
- 2 tablespoon extra virgin olive oil
- 4 cloves garlic (peeled and smashed and chopped coarsely)
- ½ teaspoon curry powder (garam masala is a fine substitute)
- ½ teaspoon chaat masala (optional-- you can sub with 1 teaspoon lemon juice)
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 2 tablespoon cilantro (minced)
- Salt to taste
- 2 scallions (spring onions, optional, but try and use if you can-- the oniony flavor is marvelous with the potatoes)
Instructions
- 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.
Nutrition
Calories: 122kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 491mg | Fiber: 3g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 1mg