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These vegan masala smashed potatoes are going to be your new favourite way to cook with potatoes. The classic, crispy smashed potatoes, but with an Indian twist. The secret to these crispy smashed potatoes is boiling the potatoes first, smashing them, brushing them with a simple 10-ingredient Indian spiced oil, and then roasting them at high heat. Serve this delicious meal as a snack or side dish.
These vegan masala smashed potatoes are…
- super easy to make, with minimal ingredients
- the perfect potato dish
- healthyish, they’re also naturally gluten-free and vegan!
Ingredients for Masala Smashed Potatoes
- Potatoes: Duh! I mean, it is the main ingredient! You’ll need some baby potatoes for this recipe. And because we’re keeping the skins on for this recipe, make sure you give them a good scrub!
- Olive oil: Use a good quality olive oil for this recipe!
- Indian spices: Cumin powder, smoked paprika, red chili powder, ground turmeric, salt, black pepper, chaat masala and garlic granules. Chaat masala is the secret to this recipe, it’s a blend of spices that has a sour tang to it. You’ll be able to find chaat masala at your local Indian grocery store. And if you’re not a fan of spice, you can use cayenne pepper instead of chilli powder.
- Vegan yoghurt: I like to serve these masala potatoes on a bed of thick, greek-style vegan yoghurt.
- Herbs: fresh coriander leaves for serving
- Limes: I love serving these masala potatoes with a little squeeze of lemon juice or lime juice.
The secret to crispy potatoes …
Start with washing the potatoes, and then add them to a large pot of water. Make sure you use cold water, as this will ensure our potatoes cook properly. Sprinkle in a generous amount of salt, I know you may want to skip this step but this is the only time we’ll be able to season the insides of the potatoes. Bring the water to a boil over medium-high heat, and then boil potatoes for 13-15 minutes or until fork-tender.
Making the Indian-spiced smashed potatoes
While the potatoes boil, make the Indian spiced olive oil by simply combining ground cumin, smoked paprika, chilli powder, ground turmeric, chaat masala, garlic granules, salt and black pepper with the olive oil in a small bowl
Drain the water and transfer the perfectly boiled potatoes onto a large baking tray lined with parchment paper. Allow to cool slightly, then gently smash them using the back of a cup. . Using a silicone brush, brush the potatoes with the olive oil spice mixture. Pop into a preheated oven, and bake for 25-30 minutes or until crispy.
What to serve with masala spiced potatoes
My favorite way to serve them is on a bed of thick vegan yoghurt. Swirl the yoghurt on your serving dish, transfer the potatoes, grab the bowl I made the Indian spiced olive oil in, and with a spatula scrape it all out and drizzle over the yoghurt, and then swirl the two together with the back of a spoon. Sprinkle over some fresh coriander leaves and serve with a few, small lime wedges. You could even serve these potatoes with green chutney or sweet tamarind chutney and green onions!
Serve this great appetizer at a summer BBQ, on the Christmas table, or any day during the holiday season. It’s an easy and delicious last-minute addition to your dinner table whenever you need a showstopping side.
After you give this Indian potato recipe a try, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
How to store this Indian potato recipe
If you know you won’t be able to finish the whole batch, be sure to pop the extras into an air-tight container, and then refrigerate them before you add the potatoes onto the bed of vegan greek yoghurt. This way you can warm them up when you want to eat them. But they will lose their crispiness if not consumed on the same day!
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Ingredients
- 1 kg baby potatoes
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1/2 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp chaat masala
- 1 tsp garlic granules
- salt + black pepper
For serving
- vegan greek yoghurt
- fresh coriander
- lime wedges
Instructions
- Pre-heat oven to 232°C/450°F and line baking tray with parchment paper.
- Boiling potatoes: Add potatoes into a pot filled with cold water and salt. Bring to a boil and then boil for 13-15 minutes or until fork-tender. Drain the water, and transfer onto the pre-lined baking tray. Allow to cool slightly.
- Smashed potatoes: Grab a cup, and with the back end, gently smash the potatoes. Mix together olive oil with all the spices listed above. Brush all the potatoes with this Indian spiced olive oil. Bake for 25-30 minutes or until crispy.
- Serve in a bed of vegan greek yoghurt. Scrape any remaining Indian spiced olive oil and drizzle over greek yoghurt. Swirl together, then top with the potatoes, fresh coriander and lime wedges. Enjoy!
Nutrition
- Calories: 271
