The moment I took a bite of one of these Crispy Masala Smashed Potatoes, I was hooked! They are easy to make, yet pack so much flavour. The masala takes the average smashed potato to the next level and they are so moreish – you won’t be able to stop at just one.
Ingredients:
- 16 – 20 new or baby potatoes
- salt to taste
- olive oil
- Masala:
- 1/4 measuring cup olive oil
- 1 heaped tbsp ghee
- 1/2 tsp ground cumin, ground coriander, chilli flakes and ready made chilli and lemon seasoning
- 1/4 tsp garlic powder and black pepper
- 1 tsp chaat masala
- salt to taste
Method:
- Preheat oven to 180C.
- Wash the potatoes and boil with skin on until a fork goes through each potato easily, but is still firm.
- Drain and leave aside for 5 minutes.
- Line a baking tray with baking paper (you may need two).
- Place the potatoes on the baking tray leaving a considerable space between each one to allow the potato to spread when smashed.
- Smash down each potato by firmly pressing a flat bottomed glass on top, ensuring they stay in one whole piece.
- Brush with a generous amount of olive oil and sprinkle with a little salt.
- Bake in the oven for 40-50 minutes or until the potatoes are getting golden and crispy, but not all the way. The top shelf is best, but if you use trays like i did, rotate them between the middle and top shelf half way through cooking.
- Mix all the masala ingredients together into a paste.
- When the potatoes are beginning to get crisp and golden, brush generously with the masala and bake for a further 5 – 10 minutes until fully golden and crispy.
Tips:
- Try to use potatoes that are roughly the same size to ensure an even cook.
- You may need to adjust the cooking times depending on the size of the potatoes.
- When you smash the potatoes, the thinner they are, the crispier they will be. If you want them fluffy in the middle and crisp on the outside, smash them so they are not as thin.