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Masala smashed potatoes on a white plate, drizzled with cilantro yogurt and garnished with cilantro leaves.
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5 from 1 vote

Masala Smashed Potatoes

Potatoes, any kind, and flavored in any way, are extremely popular in India. Gujaratis like to put potatoes in all the vegetable dishes we cook. When potatoes are cooked dry with spices and a bit of oil in a pan, they crisp up beautifully and make for a very delicious meal, either as is or with any kind of daal and some cumin white rice.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Sides
Cuisine: Indian
Servings: 4 servings
Calories: 429

Ingredients

For the cilantro garlic yogurt sauce

  • 1 1/2 cups Greek yogurt, preferably full-fat
  • 1/2 cup packed fresh cilantro
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon table salt

For the masala smashed potatoes

  • 1 1/2 pounds baby potatoes, washed well
  • Cold water
  • 2 teaspoons table salt
  • 1/2 cup olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon table salt
  • 1 teaspoon chaat masala
  • 1 teaspoon garlic powder
  • Cooking spray

To garnish

  • 1/2 cup finely chopped fresh cilantro leaves
US - Metric

Instructions

Make the cilantro garlic yogurt sauce

  • In a high-speed blender, combine all the ingredients and blitz until smooth. It should be a thick sauce that can be drizzled. If necessary, add water a tablespoon at a time to get it to a drizzle consistency. Dump into a bowl and refrigerate until ready to serve.

Make the masala smashed potatoes

  • In a large pot, add the potatoes and enough cold water to cover the potatoes by an inch (2 1/2 cm). Add the salt. Bring to a boil over high heat, then reduce the heat to medium, and let the potatoes cook until they are fork-tender, 20 to 25 minutes.
  • Drain the potatoes in a colander. Let the potatoes cool until you can handle them, about 10 minutes.
  • Preheat the oven to 400ºF (200°C) with racks in the top and bottom positions.
  • In a small bowl, combine the olive oil and the spices, and whisk to combine.
  • Generously coat a large rimmed baking sheet with cooking spray. Place the potatoes on the baking sheet. Using a flat-bottomed glass, gently press each potato to flatten them slightly, so they are not more than 1/2 inch (1 1/4 cm) thick.
  • Using a pastry brush, coat each potato with the spice-oil mixture.
  • Bake on the top rack until the potatoes are golden and crispy on the edges, about 25 minutes. For the last 10 minutes of cooking, move them to the bottom rack to crisp up the bottom of the potatoes.
  • Let cool for 5 minutes.
  • Arrange on a serving platter and drizzle with the cilantro garlic yogurt sauce. Garnish with fresh cilantro and serve.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 2375mg | Fiber: 5g | Sugar: 4g