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Garam Masala-Spiced Smashed Potatoes

Garam Masala-Spiced Smashed Potatoes

By Malcolm JacksonOctober 18, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    20 minutes active
  • Rating

Crisp on the outside and creamy inside, these smashed potatoes feature garam masala, an Indian spice blend that often contains fennel and cumin. We also add whole fennel and cumin seeds for texture. To boost flavor, we make a tarka, or a fat and spice infusion, by blooming the spices in butter on the stovetop. Cooking the potatoes is a two-step process: First they’re simmered until tender, then tossed with the tarka. After they're “smashed,” the potatoes are finished in a blisteringly hot 500°F oven until deliciously browned and crisped.

Ingredients
  • 2½

    pounds small (1- to 1½-inch) Yukon Gold OR fingerling potatoes, unpeeled

  • Kosher salt and ground black pepper

  • 6

    tablespoons salted butter

  • 1½

    teaspoons garam masala

  • 1½

    teaspoons fennel seeds

  • 1

    teaspoon cumin seeds

  • 4

    scallions, thinly sliced on the diagonal OR ½ cup lightly packed fresh cilantro, roughly chopped

Step 1

In a large pot, combine the potatoes, 3 tablespoons salt and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the largest potato meets no resistance, about 25 minutes. Meanwhile, heat the oven to 500°F with a rack in the middle position.

Step 2

Drain the potatoes in a colander; set aside. Wipe out the pot, then set it over medium. Add the butter and heat, stirring, until foamy and melted. Add the garam masala, fennel seeds, cumin seeds and ½ teaspoon pepper. Cook, stirring, until fragrant and the seeds begin to crackle, about 1 minute. Remove the pot from the heat, add the potatoes and stir to coat.

Step 3

Empty the potatoes and spiced butter onto a rimmed baking sheet. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it is slightly flattened and splits open but remains intact. Roast without turning them until browned and crisp, 35 to 40 minutes. Serve sprinkled with the scallions.

Step 4

Optional garnish: Lime wedges OR thinly sliced jalapeño chilies OR a combination