Potatoes, any type, and flavored any approach, are extraordinarily standard in India. Gujaratis prefer to put potatoes in all of the vegetable dishes we prepare dinner. When potatoes are cooked dry with spices and a little bit of oil in a pan, they crisp up fantastically and make for a really scrumptious meal, both as is or with any type of daal and a few cumin white rice.
Smashed potatoes are a preferred appetizer, so I made a decision to make them with an Indian twist. Make the smashed potatoes with a brushing of the spiced oil, laden with spices similar to floor turmeric, purple chile, coriander, and chaat masala. Chaat masala is crucial and obtainable at any Indian grocery retailer or on-line. The chaat masala has a key part known as amchur, which is floor dried mango, which makes the dish flavorful. The powder enhances the style by giving the potatoes a bitter tang.—Amisha Dodhia Gurbani
Masala Smashed Potatoes FAQs
Use smoked paprika or Kashmiri purple chile powder as an alternative of floor purple chile to cut back the spice ranges in your masala smashed potatoes.
As a matter of truth, we recommend that you just make the cilantro garlic yogurt sauce a day forward and retailer it within the fridge. You’ll discover that every part melds collectively and simply tastes that significantly better.
Truly…no. The masala smashed potatoes ought to be eaten the identical day to protect the specified freshness and crispness of the potatoes.
For the cilantro garlic yogurt sauce
For the masala smashed potatoes
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Make the cilantro garlic yogurt sauce
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In a high-speed blender, mix all of the elements and blitz till easy. It ought to be a thick sauce that may be drizzled. If mandatory, add water a tablespoon at a time to get it to a drizzle consistency. Dump right into a bowl and refrigerate till able to serve.
Make the masala smashed potatoes
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In a big pot, add the potatoes and sufficient chilly water to cowl the potatoes by an inch (2 1/2 cm). Add the salt. Deliver to a boil over excessive warmth, then scale back the warmth to medium, and let the potatoes prepare dinner till they’re fork-tender, 20 to 25 minutes.
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Drain the potatoes in a . Let the potatoes cool till you’ll be able to deal with them, about 10 minutes.
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Preheat the oven to 400ºF (200°C) with racks within the prime and backside positions.
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In a small bowl, mix the olive oil and the spices, and whisk to mix.
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Generously coat a big rimmed baking sheet with cooking spray. Place the potatoes on the baking sheet. Utilizing a flat-bottomed glass, gently press every potato to flatten them barely, so they aren’t greater than 1/2 inch (1 1/4 cm) thick.
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Utilizing a pastry brush, coat every potato with the spice-oil combination.
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Bake on the highest rack till the potatoes are golden and crispy on the sides, about 25 minutes. For the final 10 minutes of cooking, transfer them to the underside rack to crisp up the underside of the potatoes.
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Let cool for five minutes.
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Organize on a serving platter and drizzle with the cilantro garlic yogurt sauce. Garnish with contemporary cilantro and serve.
Serving: 1 servingEnergy: 429 kcalCarbohydrates: 35 gProtein: 12 gFats: 28 gSaturated Fats: 4 gMonounsaturated Fats: 20 gTrans Fats: 1 gLdl cholesterol: 4 mgSodium: 2375 mgFiber: 5 gSugar: 4 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Amisha Dodhia Gurbani. Picture © 2021 Iain Bagwell. All rights reserved.
Recipe Testers’ Opinions
These masala smashed potatoes are a scrumptious variation on smashed potatoes and a enjoyable approach to be launched to chaat masala, a much less acquainted Indian spice I sit up for experimenting with in different dishes.
The potatoes had been an ideal substitute for French fries once I served them with a sirloin steak sandwich, and we used the yogurt sauce as a ramification for the sandwiches. It was a enjoyable twist to our weeknight meal, which in any other case would have been very fundamental and missing in worldwide flavors.
Rely me in. These masala smashed potatoes are a superb, surprising twist on the stylish potato preparation they usually go along with so many dishes–salt and pepper rib eye steak, hen, daal as talked about within the recipe header, they usually’re even nice as half of a giant composed salad.
The recipe works very nicely as written, with my solely remark being to make the yogurt sauce a day forward in order that the flavors come collectively cohesively. In any other case, I’d fast-track this recipe to the highest of the category–easy and stunning and pleasant. Don’t skimp on any of the spices!
I’ve been making smashed potatoes for years and do not know why the concept of spicing them hasn’t ever crossed my thoughts. These masala smashed potatoes are excellent, pairing the spiced crispy outsides with a cooling raita-esque sauce.
The sauce makes far more than you’ll want for this recipe, however the additional is nice for grain bowls, salads, and different roasted greens. If this recipe may very well be improved, I feel it could be adjusting the spice ratio. The garlic powder felt fairly outstanding and barely overpowered the amchur tang I hoped for from the chaat masala. I’d enhance the chaat by 50% and reduce the garlic by 50%. Both approach, make these potatoes. You’re sure to be pleased with them.
I attempted these masala smashed potatoes as a result of I used to be searching for a brand new vegetarian recipe and I used to be not upset. The potatoes turned out creamy inside, crispy exterior, and so flavorful. The chaat masala brings tang, the coriander perfumes the potatoes properly, and the cayenne brings some warmth. Prime all that with the cilantro garlic yogurt sauce that’s cool, vibrant, and herbaceous and you’ve got a aspect that’s addictive!
I made the cilantro garlic yogurt sauce a day forward of time and popped it into my fridge. This allowed the flavors to mingle and chilled the sauce nicely, which ended up being a pleasant distinction to the nice and cozy spicy potatoes. The sauce got here collectively simply–somewhat little bit of tough chopping and a whiz within the blender. I added a tablespoon of water to assist with “pourability.” This may occasionally or might not be mandatory relying on the thickness of the yogurt used.
I’ll undoubtedly be making these once more. They’re tremendous tasty. I would even flip them and get them crispy on either side subsequent time. We had leftover yogurt sauce that saved nicely within the fridge for a couple of days. We ate it with uncooked veggies and served some with complete grilled hen.
