Masala smashed potatoes step-by-step recipe with video and 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 appetiser. 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 customised as per your liking and preference. Baby potatoes flavoured with spices, smashed and baked/air-fried until crispy is a definite winner. Try them once and they will be your favourite way to enjoy potatoes.
Read on for ingredients, different cooking methods, tips, and FAQs to make these delicious masala potatoes.
Ingredients
Baby potatoes: Use baby potatoes that are almost of the same size.
Oil: I use olive oil to make them. However, you can use any cooking oil of your choice.
Spices: I use coriander powder, turmeric, chilli powder, garam masala, and garlic powder.
Garnish: I garnish the smashed potatoes with chaat masala, coriander leaves, 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 are crispier. The bigger difference is in terms of time - both preheating and cooking. The baking time to get crispy smashed 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 - crispiest smashed potatoes in lesser time. See step-by-step instructions for both the methods below.
Tips for making perfect smashed potatoes
Select baby potatoes that are almost of 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.
Pro-tip: Adjust the spices as per your preference.
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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).
Leftover smashed potatoes can be stored in an air-tight container in the refrigerator for up to five days. To reheat them, air fry 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, smash them, and add the spices. Then wrap and place in the fridge. You can bake or air fry 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
Step by step instructions
1. Boil until the potatoes are just done (around 18-20 minutes)
2. In a small bowl, combine olive oil, coriander powder, turmeric, chilli powder, garam masala, garlic powder, sugar, and salt. Mix well
3. Once the potatoes are cooled, add the oil and spice mixture
4. Mix well making sure all the potatoes are coated well
To bake in an oven
5. To bake in an oven, place the potatoes onto a baking tray
6. Take a fork and smash the potatoes thinly, taking care, not to beak them
7. Bake in preheated oven for 25-30 minutes at 200 C (390 F)
To make in an air fryer
8. Place the potatoes in the basket
9. Take a fork and smash the potatoes thinly, taking care, not to beak them
10. Air fry at 200 C (390 F) for 8-10 minutes
Garnish the smashed potatoes with chaat masala, coriander leaves, and lemon juice
Recipe card
Masala Smashed Potatoes
Ingredients
- 750 grams baby potatoes
- 2 tablespoon olive oil
- ½ teaspoon coriander powder
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon garlic powder optional
- ½ teaspoon sugar
- Salt to taste
- 1 teaspoon lemon juice
- Coriander leaves for garnish
- 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 18-20 minutes)
- Transfer to cold water and let it cool for 5 minutes
- In a small bowl, combine olive oil, coriander powder, turmeric, chilli 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 oven at 200 C (390 F)
- Place the potatoes onto a baking tray
- Take a fork and smash the potatoes thinly, taking care, not to beak them
- Bake in preheated oven for 25-30 minutes
- Garnish with chaat masala, lemon juice, and coriander leaves
To make in an air fryer
- Brush the air fryer basket with few drops of oil
- Place the potatoes in the basket
- Take a fork and smash the potatoes thinly, taking care, not to beak them
- Air fry at 200 C (390 F) for 8-10 minutes
- Garnish with chaat masala, lemon juice, and coriander leaves
To make on a stovetop
- Add 1 teaspoon oil on a tawa or griddle
- Place the potatoes on the tawa
- Take a fork and smash the potatoes thinly, taking care, not to beak them
- Place on high heat and fry until they are golden (5-6 minutes)
- Carefully flip them and fry until both sides are golden
- Garnish with chaat masala, lemon juice, and coriander leaves
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