Crispy on the outside, soft and tender on the inside and spiced with aromatic, exotic Indian spices, these pan-roasted, smashed Indian spiced potatoes are an easy side dish for any meal!
Step 1: Ingredients:
Small baby Potatoes, about 25 to 30
1 ½ tsp cumin seeds
1 tbsp coriander powder
1 tsp garam masala powder/curry powder
1 tsp red chilli powder/cayenne powder/paprika
½ tsp hing/asafetida powder (optional but mostly used in Indian potato curries)
1 tsp turmeric powder
Salt to taste
¼ cup oil (or more if needed later on)
Finely chopped cilantro/coriander leaves for garnish
Step 2: TO PREPARE THE POTATOES:
Wash, clean and scrub baby potatoes until all dirt has been removed.
Pressure cook them or boil in a pan of water until just cooked. If you insert a knife inside, it should easily go through all the way. Do not overcook! Drain and let cool slightly.
Smash each boiled potato (with skins) using a potato masher or better yet, the back of a flat-bottomed bowl or measuring cup.
Gently smash to crush but not all the way as to mash them up, keeping them as intact as possible!
Step 4: TO MAKE THE INDIAN SPICED SMASHED POTATOES:
Heat oil in a large saucepan on medium high heat, preferably with a flatter bottom
Once the oil is hot, add the cumin seeds and let them sizzle; a few seconds.
Dump in the other spices; coriander powder, garam masala powder, turmeric powder, chilli powder, hing etc. and give it a good stir. Let the spices fry in the oil for a few seconds, stirring constantly.
Add or layer the smashed, boiled potatoes over the hot, spiced oil. Cover the bottom of the pan and up the sides (if they don’t fit the bottom) with the smashed potatoes. Sprinkle some salt all over the potatoes!
(If you find it difficult, do this in batches, until the bottom turns golden, about 4 to 6 minutes and then flip gently with a spatula, adding more oil if needed to crisp up the other side).
Lower heat to medium and after a few minutes, gently flip or turn each potato (using a flat spatula) to soak them in the spices on the other side too. Let them roast and crisp up for a few minutes (about 3 to 5 minutes).
If needed, flip again gently to make sure each and every potato is crispy on both the sides and the spices have permeated throughout them. Keep the flame on medium throughout but make sure they do not burn.
Once the spiced potatoes are crispy, golden brown and roasted on both sides, remove from pan.
Serve hot, spicy, crispy, golden brown, Indian spiced pan-roasted smashed potatoes garnished with a shower of finely chopped cilantro!
This dish goes great as a side dish with any meal; lunch, dinner, get-togethers, holidays etc.!
Enjoy and Happy Roasting!
Step 8: Recipe Notes:
Once roasted, these can be placed in a warm oven to keep crispy and hot until serving.
Adjust the spices and the amount according to taste.
You can use any favorite spice you like to flavor up these pan-roasted smashed potatoes.
The potatoes can be boiled and refrigerated for up to 2 days before roasting.