Indian spiced smashed potatoes step-by-step recipe with photos.
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About this recipe
Crispy from the outside and soft from the inside, these masala smashed potatoes are perfect as a snack or appetizer. They are also great as a side with your main meals. Gluten-free and vegan, these crispy potatoes are so easy to make and can be customized as per your liking and preference.
Baby potatoes flavored with spices, smashed, and baked/air-fried until crispy is a definite winner. Pair them with this delicious smoky red pepper cream. Try this smashed potatoes recipe once and they will be your favorite!
Read on for ingredients, different cooking methods, tips, and FAQs to make these delicious masala potatoes. Also, check out this recipe to make easy and delicious Bombay potatoes. Find my full collection of Indian potato recipes here.
Ingredients
Baby potatoes: Use baby potatoes that are almost the same size.
Oil: I use olive oil to make them. However, you can use any cooking oil of your choice.
Spices: I use ground coriander, ground turmeric, chili powder (or cayenne), garam masala, and garlic powder.
Other ingredients: Chaat masala, cilantro, and lemon juice.
Cooking methods - oven, air fryer, or stovetop
I have made smashed potatoes in both an oven and an air fryer. The end results in terms of crispiness vary slightly, with the air-fried ones being crispier. The bigger difference is in terms of time - both preheating and cooking.
The baking time to get crispy potatoes is anywhere between 25-35 minutes whereas, in an air fryer, they are done in less than 10 minutes.
I have also made them on a stovetop with results not as good as the baked or air-fried version. The potatoes are not as crispy when cooked on a stovetop as they are in an oven or air fryer.
Also, when making them on a stovetop, we need to flip the potatoes so that both sides crisp up. This could be slightly tricky when the potatoes are smashed thinly.
So if you have access to an air fryer, it is best to air fry them - the crispiest smashed potatoes in lesser time. See step-by-step instructions for both methods below.
Step-by-step instructions
In a small bowl, combine olive oil, coriander powder, turmeric, chili powder, garam masala, garlic powder, sugar, and salt. Mix well (steps 1, 2).
Boil until the potatoes are just done, around 18-20 minutes (steps 3,4).
Once the potatoes are cooled, add the oil and spice mixture. Mix well making sure all the potatoes are coated well (steps 5, 6).
To bake in an oven
To bake in an oven, place the potatoes onto a baking tray. Take a fork and smash the potatoes thinly, taking care, not to beak them (steps 7, 8).
Bake in preheated oven for 25-30 minutes at 390 F / 200 C (steps 9, 10).
To make in an air fryer
Place the potatoes in the basket. Take a fork and smash the potatoes thinly, taking care, not to beak them (step 11).
Air fry at 390 F / 200 C for 8-10 minutes (step 12).
Useful tips
Select baby potatoes that are almost the same size. This way, they will all be cooked at the same time.
Smash the potatoes thin to make them crispy. We don't want big lumps of potatoes.
Boil the potatoes until they are fully cooked but take care they are not overcooked or mushy. Overcooked potatoes will fall apart when smashed.
Make sure you bake them at a high temperature for 30 minutes so that the bottom can become crispy.
Also, check out these recipes to make okra pakora and paneer pakora.
Pro-tip: Adjust the spices as per your preference.
FAQs
They taste great with a spicy dip or ketchup, although they can be served just on their own. You can also serve them as a side with your main meals. They also taste great with curd rice (Indian-style yogurt rice).
Leftovers can be stored in an air-tight container in the refrigerator for up to five days. To reheat them, air fry them for 3-4 minutes at 200 C (390 F) or bake in a preheated oven for 10-12 minutes at 200 C (390 F)
Yes. Boil the potatoes, add the spices, and smash them. Then wrap and place in the fridge. You can bake or air fry them just before serving them.
Bonus
These masala smashed potatoes are:
- crispy, spicy, and delicious
- very easy to make
- great as an appetizer or snack
- vegan and gluten-free
Recipe card
Indian Spiced Smashed Potatoes
Ingredients
- 1½ lb baby potatoes
- 2 tablespoon olive oil
- ½ teaspoon ground coriander
- 1 teaspoon chili powder or cayenne
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ½-¾ salt (adjust as per taste)
- 1 teaspoon lemon juice
- 2 tablespoon cilantro
- 1 teaspoon chaat masala optional
Instructions
- Wash and clean the potatoes. Place them in a large pot with sufficient water.
- Boil until the potatoes are just done (around 12-15 minutes).
- Transfer to cold water and let it cool for 5 minutes.
- In a small bowl, combine olive oil, ground coriander, turmeric, chili powder, garam masala, garlic powder, sugar, and salt. Mix well.
- Once the potatoes are cooled, add the oil and spice mixture.
- Mix well making sure all the potatoes are coated well.
To bake in an oven:
- Preheat the oven to 390 F (200 C).
- Place the potatoes onto a baking tray.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Bake in preheated oven for 25-30 minutes.
- Top with chaat masala, lemon juice, and cilantro.
To make in an air fryer:
- Brush the air fryer basket with a few drops of oil.
- Place the potatoes in the basket.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Air fry at 390 F (200 C) for 8-10 minutes.
- Top with chaat masala, lemon juice, and cilantro.
To make on a stovetop:
- Add 1 teaspoon of oil to a tawa or griddle.
- Place the potatoes on the tawa.
- Take a fork and smash the potatoes thinly, taking care, not to break them.
- Place on high heat and fry until they are golden (5-6 minutes).
- Carefully flip them and fry until both sides are golden.
- Top with chaat masala, lemon juice, and cilantro.
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