Tandoori smashed potatoes. Take a detour from the classic smashed potatoes and make this spiced crispy bites tossed in tandoori paste. All you need to do is boil, smash and roast. The ‘crispy outside soft inside’ texture is to die for. These impressive appetizers are surprisingly easy to prepare and make for a delicious addition to your next holiday gathering.
No matter how creative you get in the kitchen, the good old potatoes always play a vital role in bringing you the most delicious sides and appetizers. Honestly, these humble veggies never lose its appeal in both deliciousness and aesthetics. Whether it’s roasted, mashed or smashed, they really make every holiday meal perfect.
Let’s go the easy way today, and make these tandoori smashed potatoes. Perhaps the easiest dish to make for a crowd, these are super crispy on the outside, and soft, melt-in-your-mouth on the inside to please your taste buds. They are also topped with a dollop of your favorite tandoori paste to add a classic Indian touch.
Tandoori Smashed Potatoes Recipe
Start with boiling the potatoes. Cook whole potatoes in a large pot of salted boiling water. Small potatoes work best in this recipe. Leave the skin intact and boil until they are tender.
Once they are cooled, transfer onto a baking sheet and smash. You can use a flat bottomed cup or ramekin to smash them perfectly. I like to make a small criss-cross on the potatoes to create the perfect smash.
At this stage, you can also spread a little tandoori paste on the potatoes. With the tandoori paste, you can use either homemade or store bought paste. If you prefer, use your favorite curry paste on the potatoes.
The final step of making these tandoori smashed potatoes is baking them until crispy. When baked, you’ll get a beautiful crispy outside texture and a soft inside. And that’s it! Perfect smashed potatoes with a tandoori twist!
More Potato Appetizer Recipes:
Crispy Tandoori Smashed Potatoes | Video
Ingredients
Tandoori paste:
Smashed potatoes:
- 1 kg small potatoes
- 1 sprig of rosemary
- 2 tablespoons oil
- Salt to taste
- Coriander cilantro leaves, to garnish
- Mint chutney to serve
Instructions
- Make tandoori paste following the recipe directions. You’ll only need half of the paste in this recipe. Freeze the remaining paste for later use.
- Place potatoes in salted boiling water. Add rosemary. Cook potatoes for about 30 minutes or until tender. Remove rosemary sprig. Drain. Set aside.
- Preheat oven to 200 C / 400 F. Line a baking tray with baking paper. Set aside.
- Arrange potatoes on the baking tray in a single layer. Using a sharp knife, cut a shallow cross on the potatoes.
- With a flat bottomed cup or small bowl, press down gently to flatten the potatoes.
- Spread a little tandoori paste on them. Drizzle with oil. Bake for 20-30 minutes.
- Garnish with coriander (cilantro) leaves. Serve with mint chutney.
Video
Nutrition
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