These Masala Smashed Potatoes baked with Indian spices will soon become your favorite way of enjoying potatoes. Enjoy these potato with this delicious and creamy cilantro jalapeno chutney.
What is Crispy Smashed Potato?
Boiled potato are smashed and coated with oil and masala ( a special spice blend) and baked till crispy on the outside and soft inside.
The special masala powder has cumin, coriander and red chili powder, chaat masala, garlic powder, black pepper and salt.
These Smashed Potatoes when served with the cilantro jalapeno chutney are highly addictive. Makes for a great appetizer which will be loved by your friends and family.
How to make Indian Style Smashed Potato –
1- Wash the small potato and scrub them if necessary. Bring a pot of water to boil, add 2 – 3 teaspoons of salt and add the potato.
2- Cook the potato for 20 -25 minutes until soft, but not mushy.
3- Drain the potatoes in a colander and set a side for 5 minutes. Coat a baking tray with oil and place the potato.
4 – Using a fork or a potato masher smash the potato, keeping them intact.
5 – Preheat the oven to 425 F or 220 C. In a bowl add the coriander, cumin and red chili powder, garlic powder, black pepper, chaat masala, salt and oil. Mix it well.
6 – Using a brush coat each potato with this oil and spice mixture. Finally sprinkle little salt on the top.
7- Bake in the preheated oven for about 25 – 30 minutes or until golden and crispy on the sides. Do not flip.
8- Serve the masala smashed potatoes garnished with cilantro and green onion.
To make Cilantro Jalapeno Chutney –
9- To a small blender jar add one handful of fresh coriander leaves, one garlic clove, pickled jalapeno ( or fresh jalapeno), cumin powder and salt.
10- Roughly blend them and add the sour cream.
11- Puree the mixture, add some lemon juice and adjust the salt.
12- Serve the creamy cilantro jalapeno chutney with this vegan crispy smashed masala potatoes.
Serving Suggestions:
You can serve these with sour cream, plain yogurt, spicy ketchup or a dip like this cilantro jalapeno chutney.
I used baby yellow potato, baby red potato will work too.
Squeeze some lemon juice after the potatoes are baked.
Smoked Paprika.
Olive oil, avocado oil or vegetable oil.
More Appetizer Recipes
Cheese and Garlic Pull Apart Bread
If you tried this Masala Smashed Potato, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Masala Smashed Potato
Equipment
- Oven
Ingredients
- 1.5 lb baby yellow potato ( about 16 -17)
- spring onion for garnish
- Cilantro for garnish
Masala Blend –
- 1 teaspoon Kashmiri red chili powder (any mild chili powder will work)
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala
- black pepper to taste
- salt to taste
- 2 tablespoon oil ( I used avocado oil)
Cilantro Jalapeno Chutney-
- 1 big handful of coriander leaves
- 1 clove garlic
- 6 pieces pickled jalapeno ( or use fresh jalapeno to taste)
- 1 teaspoon cumin powder
- ¼ cup sour cream
- salt to taste
- lemon juice to taste ( add if using fresh jalapeno)
Instructions
Boiling the Potato
- Wash the small yellow potato and scrub them if necessary. Bring a pot of water to boil, add 2-3 teaspoons salt and add the potato.
- Cook the potato for 20 -25 minutes until soft, but not mushy.
- Drain the potatoes in a colander and set a side for 5 minutes. Coat a baking tray with oil and place the potato.
- Using a fork or a potato masher smash the potato, keeping them intact.
- Preheat the oven to 425 F or 220 C.
Masala Blend –
- In a bowl add the coriander, cumin and red chili powder, garlic powder, chaat masala, black pepper, salt and oil. Mix it well.
Coating and Baking –
- Using a brush coat each potato with this oil and spice mixture. Finally sprinkle little salt on the top.
- Bake in the preheated oven for about 25 – 30 minutes or until golden and crispy. Do not flip.
- Serve the masala smashed potato garnished with cilantro and green onion.
Cilantro Jalapeno Chutney
- To a small blender jar add one handful of fresh coriander leaves, one garlic clove, pickled jalapeno ( or fresh jalapeno), cumin powder and salt.
- Roughly blend them and add the sour cream. Puree the mixture, add some lemon juice and adjust the salt.
- Serve the creamy cilantro jalapeno chutney with crispy smashed masala potatoes.
Suma
Very tasty and easy to make. Thanks for the recipe
Madhavi
Thank you!