Masala Smashed Potatoes
This is a thing I made up and it tastes so good. Cute little potatoes, that are creamy on the inside and crisp and season on the outside - what's not to love?! You likely have all the necessary spices, except garam masala.
Garam masala, which literally translates to warm spice mix, is a mix of ground whole cinnamon, cardamom, cloves, star anise, black pepper, nutmeg, cumin, coriander, fennel seeds, mace, and black cardamom. Different households have different variations on this - some have more of certain ingredients than others and some skip some ingredients all together. It's a finishing spice in most curries and a little goes a long way. I've also used it on meat and fish, as you would other spice rubs and that is what inspired the use on these potatoes.
I haven't yet landed on a garam masala that that I like more than the one my mom makes for me but the ready-made one in the Whole Foods bulk spice section is a close second. If you're not in the mood to invest in all these whole spices, the Whole Foods blend is a great option, and one I use myself.
- 10-12 oz potatoes (fingerling or Yukon gold)
- 1 tbsp olive oil
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp kosher salt
- 1/4 juice of lime
- 2-3 tbsp chopped cilantro and mint leaves
1. Put potatoes in a pot and bring to boil. Boil for 15 mins, drain and set aside on a plate to cool.
2. Once potatoes are cool enough to handle, use the bottom of a bowl and smash the potatoes gently, just enough for the skin to crack.
3. Put pan on medium heat with half the oil. When it starts to smoke slightly, gently place the potatoes in the pan to sear.
4. Sprinkle half of the coriander powder, garam masala and salt evenly. Sear for 3 mins.
5. Drizzle the other half of the oil on the potatoes and flip them over, one by one. Sprinkle the rest of the spices and sear for another 3 mins.
6. Turn off the heat, squeeze the lime, and sprinkle the chopped herbs.
7. Serve with roasted chicken or seared fish!