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Crispy roasted smashed potatoes seasoned with chaat masala and herbs
TrendyTadka Editorial

Crispy Masala Smashed Potatoes with Cilantro-Mint Crema

Crispy Masala Smashed Potatoes combine the viral smashed potato technique with bold Bombay chaat seasoning. Boiled baby Yukon golds are crushed flat, brushed with melted ghee and spices, and roasted until craggy edges turn shatteringly crisp. Paired with a 2-minute cool cilantro crema, this is the ultimate side dish or party appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 280
Ingredients Method

Ingredients
  

Potatoes & Seasoning
  • 1.5 lbs baby Yukon gold potatoes about 12-14 small potatoes, uniform size
  • 1 tbsp kosher salt for boiling water
  • 3 tbsp melted ghee or extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala for post-bake dusting
  • Flaky sea salt for finishing
Cilantro-Mint Crema
  • 1/2 cup whole-milk Greek yogurt
  • 2 tbsp prepared cilantro-mint chutney or 1/4 cup fresh cilantro + 1 tbsp lemon juice blended
  • 1 tsp extra-virgin olive oil
  • 1 pinch kosher salt

Method
 

Instructions
  1. Place whole baby potatoes in a medium saucepan, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 18 minutes until fork-tender but intact.
  2. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  3. Drain potatoes thoroughly in a colander. Transfer to a clean kitchen towel and let steam dry for 5 minutes (dry surface = maximum crispiness).
  4. Transfer potatoes to the prepared baking sheet. Using the flat bottom of a sturdy drinking glass or measuring cup, press down firmly on each potato to smash flat to about 1/2-inch thickness, keeping edges craggy.
  5. In a small bowl, whisk together the melted ghee, garlic powder, smoked paprika, roasted cumin powder, and 1/2 tsp kosher salt.
  6. Generously brush the seasoned ghee over both the tops and craggy edges of each smashed potato.
  7. Roast at 425°F (220°C) for 22 to 25 minutes until the bottoms and craggy edges are deep golden-brown and shatteringly crisp.
  8. While roasting, stir together Greek yogurt, cilantro chutney, olive oil, and salt in a small bowl.
  9. Remove potatoes from oven, immediately dust generously with chaat masala and flaky sea salt, and serve hot with the cool cilantro crema.