Baby Yukon potatoes are boiled, smashed, and tossed in a homemade spice blend for this recipe. The smashed potatoes are baked until crispy, sprinkled with amchur powder and chaat masala, and tempered with fragrant cumin, mustard seeds, and curry leaves. Some recipes I like to serve these roasted smashed potatoes with are my lamb loin chops, roast leg of goat, roast chicken, and tandoori turkey.
Why you’ll love this recipe
Robust Flavor - Infused with a zesty mix of spices, including red chili powder, turmeric, amchur powder, and chaat masala, these roasted smashed potatoes deliver a delightful kick that will leave you wanting more. Perfectly Crispy - A perfect blend of crispy and tender, these Spicy Smashed have a satisfying crunch in every bite. Pairs with almost anything—Finished with a sprinkle of tangy spices and an aromatic tadka, these spicy Mashed Potatoes are ideal for any meal. Serve them alongside Pakistani beef roast or air-fried sirloin steak for your next Sunday supper.
Ingredient notes
Potatoes - The key to making perfect roasted smashed potatoes is to start with small baby gold Yukon potatoes. The thin skin gets marvelously crispy while the center stays creamy and buttery. Vinegar - Adding a dash of white distilled vinegar to your water will help prevent the potatoes from becoming mushy. This means you can get that perfect smash, which allows the potatoes to crisp up better. Cooking oil - I use avocado or canola for most of my cooking, but any neutral cooking oil, such as sunflower, peanut, or grapeseed, can be used. Spice powders—A simple blend of salt, red chili powder, Kashmiri chili powder, and turmeric is used to season the potatoes. Baking powder is the secret ingredient that helps the potatoes crisp up better. Lime - A touch of lime at two different stages of the recipe adds a delicious tang to the potatoes. You can also use a lemon instead. Masala—Amchur and chaat masala are popular snack seasonings, like aloo chaat and mango chutney. I love to sprinkle them on the roasted smashed potatoes at the end for an authentic Pakistani flavor. Curry leaves - A citrusy and pungent herb indigenous to the Indian Subcontinent, curry leaves pair beautifully with potatoes, adding a delicious aroma to the final dish. Whole spices—Cumin and black mustard seeds are commonly used to temper South Asian recipes such as dal fry and kadhi (with pakoras). They add a nice boost to the potatoes’ flavor and fragrance.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Make it less spicy - If you can’t handle too much spice, use only the Kashmiri red chili powder or substitute it with paprika. Change up the spices and herbs - Use garlic powder, onion powder, and paprika for a different flavor profile. Add chives as a garnish and serve with some sour cream for more of a baked potato vibe. Add cheese—When there are 10 minutes left in the baking, add some shredded cheese to the potatoes and let it melt on top for some gooey goodness. Mozzarella, cheddar, and parmesan are all great options. Use a mix of butter and oil—If you’re a butter fan, use half butter and half oil on your roasted smashed potatoes. Butter alone will burn, so a mix is best.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
