Potatoes are a staple in almost all cuisines round the world.They’re cheap,they feed a crowd and are delicious cooked in any form.My favorite potatoes are golden and crispy on the outside and creamy on the inside. My Smashed Potatoes are bursting with flavors from the garlic, turmeric and cumin and are super easy to make.They make for a great side dish and that golden crispy exterior is to die for.The crisp outer skin leads into the soft creamy part and you’re hit with the smoky cumin and garlic flavors all together making it so addictive.You definitely need some of this in your life.Trust me you do.
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Indian Smashed Potatoes
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Crispy-skinned potatoes with creamy centers,
bursting with warming Indian spices.
Ingredients
- 1 lbs (454 g) Fingerling or any small potatoes
- 2 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- Salt
- 3 tbsp Oil
Instructions
- Add the potatoes to a pot and cover them with water.
- Bring to a boil, reduce heat, cover, and cook for about 15 minutes until the potatoes are cooked.
- Once cool to the touch, smash the potatoes with a fork or your hands.
- In a skillet, heat oil and add cumin. Once the cumin crackles, add the potatoes.
- Sprinkle with turmeric, garlic powder, paprika, and salt. Mix and let the potatoes develop a golden color on one side before flipping them to develop color on the other side.
- Once all sides are golden, the potatoes are ready.
Notes
- For extra crispy potatoes, parboil them for a shorter time, leaving them slightly firm in the center.
- To enhance the flavor, roast the cumin seeds lightly in a dry pan before adding them to the oil.
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days; they reheat well in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Frequently Asked Questions
What spices are typically used in Indian smashed potatoes?
Common choices include cumin seeds, coriander, turmeric, chili powder, and garam masala. Mustard seeds or curry leaves sizzled in the oil at the start add a classic base layer of flavor. 
Do I need to boil the potatoes before smashing them?
Yes. The potatoes need to be fully cooked through before smashing so they flatten without crumbling. Boil until a fork slides in easily, then drain and let them steam dry for a minute before pressing.
What kind of potatoes work best for this recipe?
Small waxy potatoes like baby Yukon Golds or fingerlings hold together after smashing and get a good crispy exterior. Floury varieties tend to fall apart more easily.
Just tried this tonight and it was wonderful. I didn’t use garlic powder as I don’t like it. I meant to add chopped garlic but forgot. Also, I used ghee instead of oil. Thanks, I will make again many times