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crispy masala smashed potato served in a tray garnished with coriander leaves and spring onion.
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5 from 3 votes

Masala Smashed Potato

Indian style masala smashed potato which are crispy on the outside and soft inside. Makes for a delicious appetizer.
Prep Time5 mins
Cook Time50 mins
Course: Appetizer
Cuisine: American, International
Servings: 4
Author: Madhavi


  • Oven


  • 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)


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.


You can also serve the masala smashed potato with plain yogurt or sour cream.
Tastes best when eaten hot. 
These potato can be made about one hour in advance. Just place them in a warm oven till ready to be served.