Masala Smashed Potatoes
Ultra-crisp, golden smashed baby potatoes coated in a fragrant spiced sesame oil masala glaze.
If you love crispy potatoes and bold spices, these masala smashed potatoes need to be on your menu! Boiled with bicarbonate of soda for extra craggy, shatteringly crisp edges, they are fluffy on the inside and brushed with an aromatic Indian spiced oil marinade. Perfect alongside dinner, carried out to the braai table, or eaten straight off the tray with cooling yoghurt and chutney.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Boil the Potatoes
Place 800 g washed baby potatoes into a large pot, cover generously with cold water, and add 1 tsp salt and ½ tsp bicarbonate of soda.
- 2
Bring to a rolling boil over high heat, then reduce to medium and boil for 15 minutes until fork-tender throughout.
⏱ 15 min - 3
Drain the potatoes thoroughly in a colander and let them sit for 3–5 minutes to steam dry completely.
The rest of this recipe
There's 7 more ingredients and 6 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Masala Smashed Potatoes is yours.
Ivana’s note
Boiling the potatoes with bicarbonate of soda breaks down the exterior pectin layer, creating a starchy potato paste on the outside that browns into an impossibly crispy, crunchy crust.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
