Comfort food with an Indian twist is the essence of these Masala Smashed Potatoes. In fact these Masala Potatoes include a unique mix of flavor profiles from different Indian dishes. South Indian flavors mix with chaat masala for a taste unique to most Indian dishes. They make the ideal snack, main dish or side dish. You can make these Masala Chaat Smashed Potatoes for Sunday brunch and save the rest for weekday snacks or even lunch. Either way, potatoes are one of the most comforting of comfort foods and these spiced indian potatoes make for delicious comfort. Unlike most indian potatoes dishes, these are more like Indian roasted potatoes cooked in the oven rather than the stove which makes for a more unique indian potato side than the usual.
Here are some notes on the ingredients for the Masala Chaat Smashed Potatoes:
- Gemstone potatoes– This recipe used gemstone potatoes (on the smaller side but not the baby potatoes). If you use larger potatoes you may have to boil the potatoes a little longer. Although I have not tried it, this recipe would probably be wonderful with baby potatoes but I have not tried it. The baby potatoes would probably require a bit less boiling time.
- Cumin Seeds– If you are familiar with my recipes you know that I love cumin seeds. You could probably use some ground cumin instead and it will complement the chaat masala well but if you have actual cumin seeds definitely use them for another level of flavor.
- Chaat Powder– Chaat Powder is used on some of the most popular Indian street foods. Sprinkle on top after the potatoes are done according to taste.
- Peppercorns– If possible, use a mortar and pestle to ground the peppercorns before making this recipe. The interplay of actual peppercorns with the cumin seeds and cashews makes for a familiar South Indian flavor profile. If normal ground pepper is all you have go ahead and use it.
- Cashews– Be careful about the overall salt content in the dish based on whether or not you use salted or unsalted cashews. The cashews are optional but the really add that extra bite to the dish. I prefer them while my husband though the Masala Chaat Smashed Potatoes were better without them.
Masala Chaat Smashed Potatoes
- 1 tsp Turmeric
- 1/2-1 tsp Chaat Powder Adjust to taste.
- 1/2 tsp Peppercorns Crushed with a mortar and pestle. Use if ground pepper if that is what you have.
- 1 tblsp Cumin Seeds
- 1/4 cup Cashews Lightly crushed. Try to use unsalted.
- 1.5 lbs Gemstone Potatoes
- 1 1/2 tsp Salt Adjust based on whether you use salted or unsalted cashews.
- Put the potatoes in a pot and add enough water to cover the potatoes.
- Bring the water to a boil
- Once the water is boiling, lower the heat a little so that the water is not sputtering but still at a boil.
- Preheat the oven to 400 degrees.
- Boil the potatoes for about 20 minutes or until they are soft enough to pierce with a fork.
- In a separate bowl, mix the oil, pepper, cumin seeds, salt and turmeric.
- When the potatoes are done, drain them and leave for a few minutes until they are cooler.
- Add the potatoes to the oil mix and stir to coat the potatoes in the mix.
- Empty the mix onto to a baking pan. Empty any remaining oil mixture in the bowl onto the potatoes.
- Use a spoon or fork to smash the top of the potatoes. If you use a potato masher make sure to lightly press down on the potatoes so you do not overmash and the potatoes are still mostly whole.
- Bake for 15 min. Check after ten minutes.
- Remove the potatoes from the oven and top with the cashews.
- Put the potatoes back into the oven for ten minutes.
- Remove from the oven and top with the chaat powder.
- Cool for a couple minutes and serve.