Indian Spiced Smashed Potatoes recipe
These masaledaar and chatpata Indian spiced smashed potatoes are baked to perfection! You’re going to love this smashed potatoes recipe where are baby potatoes are infused with a ton of Indian inspired flavors and baked crisp.
Equipment
- AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 3
- Deep Amchur Powder, 7 Ounce
- Etekcity Food Scale, Digital Kitchen Weight Grams and Ounces for Baking and Cooking, Small, Stainless Steel
- Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Ingredients
- 1 lb Baby potatoes 450 gms | 20 numbers
- 1.5 tsp Coriander powder
- 1 tsp Kashmiri red chilli powder; adjust to taste
- 1 tsp Amchur Powder
- 1 tsp Fennel Seeds; crushed to a powder
- ¾ tsp Cumin Powder
- ½ tsp Sugar
- Salt to taste
- Oil for drizzling
Instructions
- Wash and scrub the potatoes under running water. Place then in a saucepan. Pour water until the potatoes are submerged. I leave about an inch of water above the potatoes.
- Boil over medium-high heat until the potatoes are fork-tender (about 20-25 minutes. Note: Do not overcook the potatoes.
- Drain the potatoes into cold water and let them cool down for a few minutes.
- While the potatoes are cooling down, Let's prepare the spice mix - To a small bowl add all the spices - coriander powder, Kashmiri red chilli powder, fennel seeds powder, Cumin powder, and amchur powder. Add the sugar and salt. Mix well with a small spoon.
- Once the potatoes are cool enough to handle, drain them from the water. Add half of the spice mix to the potatoes and toss to coat. Reserve the rest of the spice mix.
- Prepare a baking sheet by either lining with a silicon sheet or parchment paper. Preheat the oven to 425 degrees Fahrenheit (220 Degree Celsius).
- Arrange the potatoes on the baking tray with an inch of space between each. Using a flat spatula gently smash the potatoes. (thinner potatoes yield crispier results).
- Drizzle oil over the smashed potatoes. Sprinkle the rest of the spice mix evenly on the smashed potatoes. (Note: I use the entire quantity of the spice mix for a 1 lb of baby potatoes. Adjust the quantity of the spice mix used to your taste. You can store any remaining spice mix in an airtight container for future use).
- Bake at 425 degrees Fahrenheit (220 Degree Celsius) for about 25-30 minutes or until the potatoes are done and are nicely golden brown on the edges.
- Serve hot garnished with finely chopped cilantro.
Video
Notes
- I usually get approximately 20 baby potatoes in 1 lb (680 gms) of golden petite potatoes which is what I have used in the recipe.
- Serving size –This should be a good recipe for about 4-5 people assuming 4-5 pieces per person. Adjust the serving size to suit your dietary needs.
- I use the entire spice mix that I have given in the recipe card. If you are looking for a milder version (in terms of both heat & flavors), reduce the quantity of the spice-mix used. You can store the rest of the spice mix in an airtight container.
- If your baking tray does not hold all the of the potatoes in one go, do it in batches.