Looking for a last-minute Thanksgiving side with a fun fusion twist? These masala smashed potatoes are so easy to make and are a great addition to any feast!
The great part about these potatoes is that they are so versatile. They can easily be made vegan by swapping the butter for oil. To make the sauce vegan, you can substitute the yogurt for coconut yogurt or serve with just chutney.
Masala Smashed Potatoes
Ingredients
Smashed Potatoes
1 lb. Baby Potatoes, washed well
2-3 Tbsp. Butter or olive oil
1 Tsp. Haldi (Turmeric Powder)
1 Tsp. Red Chili Powder
1 Tsp. Dhania (Corander) Powder
1 Tsp. Chaat Masala
1 Tsp. Garam Masala
1 Tsp. Garlic Powder
Salt to Taste
Cilantro, chopped for garnish
Pomegranate for garnish
Nylon Sev for garnish
Chutney-Yogurt Dipping Sauce
1/2 Cup Hung Yogurt or Greek Yogurt
3/4-1 Cup Coriander chutney (check out my recipe) *quick hack used store bought coriander chutney*
1/2 Tsp. Chaat Masala
1 Tsp. lemon juice
Red Chilli Powder to taste
Salt to taste
Directions
In a medium to large pot, add the potatoes and water to a cover the potatoes. Add the salt. On high heat, cook the potatoes until fork-tender, 15 to 20 minutes.
Remove from the boiling water and let the potatoes cool. If you are preparing this recipe ahead, you can keep them in the refrigerator until you are ready to make them.
Preheat your oven to 400F degrees.
Make your butter/oil spice mixture by combining them together in a small bowl.
Once the potatoes have cooled for approximately 10 minutes, transfer them to a lightly oiled baking tray.
With the back of a flat-bottomed bowl or glass, smash your potatoes. They should be around 1/2 inch thick. if they are too thick the butter will not be absorbed and if they are too thin, you risk them falling apart.
With a pastry brush, coat each potato generously with the spice mixture.
Bake the potatoes at 400F degrees for 15-20 minutes. The skin and tops should be crunchy, and the center will be fluffy.
While the potatoes are baking, mix the chutney-yogurt sauce.
Once the potatoes have finished baking, let cool for 5 minutes. transfer to serving tray.
Garnish the potatoes with the Cilantro-Yogurt sauce, cilantro, pomegranate seeds and sev. Serve warm Enjoy! Alternatively, you can serve the sauce on the side.
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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