Smashed Baby Potatoes Recipe – Herb & Chili Roasted Indian Style

Last Updated on 2 months by Neha Deshmukh

Smashed Baby Potatoes Recipe – Herb & Chili Roasted Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s a little different, totally delicious, and doesn’t take all day to make. Well, look no further! These smashed baby potatoes are seriously addictive – crispy on the outside, fluffy on the inside, and packed with flavour. I first made these for a casual get-together with friends, and they disappeared in minutes! They’re now a regular on my table.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love potatoes? But these aren’t just any potatoes. Smashed potatoes are a fun twist on roasted potatoes, offering a fantastic texture contrast. Plus, the herb and chili seasoning gives them a lovely Indian-inspired kick. They’re super easy to make, even for beginner cooks, and they’re guaranteed to impress. Honestly, they’re the perfect side for almost anything!

Ingredients

Here’s what you’ll need to make these amazing smashed potatoes:

• 750 grams baby potatoes
• 3-4 tbsp olive oil
• 1 tsp dried herbs (mixed – I love Italian or Herbes de Provence!)
• 1 tsp Kashmiri red chili powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Kashmiri Red Chili Powder: This is a game-changer! It gives a beautiful colour and a mild, fruity heat. It’s different from regular chili powder, which can be much spicier. If you can’t find it, you can use regular chili powder, but start with ½ tsp and adjust to your liking.
• Olive Oil: I prefer using extra virgin olive oil for the best flavour, but any good quality olive oil will work. You could even experiment with infused oils – garlic olive oil would be amazing! My aunt actually uses mustard oil sometimes for a really authentic Indian flavour, but that’s a bit more of an acquired taste.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, give your baby potatoes a good soak in water for about 15-20 minutes. This helps loosen up any dirt. Then, scrub them clean and pop them into a pressure cooker or Instant Pot with enough water to cover. Cook until they’re tender – about 8-10 minutes in a pressure cooker, or 15-20 minutes in an Instant Pot.
2. Once cooked, drain the potatoes and let them cool slightly. You want to be able to handle them without burning yourself!
3. Now for the fun part – smashing! Arrange the potatoes on a greased baking tray. Using a potato masher or even a fork, gently smash each potato. You want them flattened, but not completely broken apart.
4. In a small bowl, whisk together the olive oil, dried herbs, Kashmiri red chili powder, and salt.
5. Brush this herb-oil mixture generously all over the smashed potatoes. Make sure every little crevice gets some love!
6. Preheat your oven to 180°C (350°F). Bake the potatoes for about 30 minutes, or until they’re golden brown and crispy. Keep an eye on them – ovens vary!

Expert Tips

A few little things I’ve learned along the way…

• Don’t overcook the potatoes in the first step! You want them tender enough to smash, but not falling apart.
• Greasing the baking tray is essential to prevent sticking.
• For extra crispy potatoes, you can broil them for the last 2-3 minutes, but watch them closely to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper or some finely chopped green chilies to the herb-oil mixture.
• Air Fryer Adaptation: No oven? No problem! You can air fry these at 200°C (390°F) for about 15-20 minutes, flipping halfway through.
• Vegan Option: This recipe is already naturally vegan! Just double-check your herb blend doesn’t contain any hidden animal products.
• Festival/Game Day Adaptations: My friend makes a big batch of these for Diwali parties, and they’re always a hit! You can also sprinkle some grated cheese (paneer works great!) over the potatoes during the last 5 minutes of baking for an extra indulgent treat.

Serving Suggestions

These smashed potatoes are incredibly versatile. They’re fantastic with:

• Grilled chicken or fish
• Indian curries (especially butter chicken or dal makhani!)
• Roasted vegetables
• A simple salad

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

• What type of potatoes work best for smashing? Baby potatoes are ideal because they’re small and have a waxy texture. Yukon Gold potatoes also work well.
• Can I make these ahead of time? You can boil and smash the potatoes ahead of time, then store them in the fridge until you’re ready to bake.
• How do I adjust the spice level? Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What’s the best way to reheat smashed potatoes? The oven is best for reheating to maintain crispiness. Reheat at 180°C (350°F) for about 10-15 minutes.
• Can I use a different oil instead of olive oil? Absolutely! Avocado oil, coconut oil, or even melted ghee would all be delicious.