Indian-Spiced Smashed Potatoes
- Makes4 to 6 servings
- Cook Time1 hour 20 minutes
- Active time plus cooling30 minutes active
- 4
These crisp on the outside, dense and creamy on the inside smashed potatoes are our riff on the gunpowder potatoes we loved at Dishoom, an Indian restaurant with multiple locations in the U.K. We simmer then drain skin-on potatoes, smash them until they crack open, then roast them on a baking sheet until the exteriors brown and crisp. Sliced jalapeños bring chili heat, and a trio of coarsely ground spices—cumin, coriander and fennel—add texture and warm, earthy flavor. We also like to include fenugreek, which has distinctive maple-like notes. If you cannot find it, simply omit. Blooming the spices in butter just before tossing with the smashed potatoes draws out their character while also infusing the fat for better distribution of flavor. Dishoom serves a cooling raita alongside the potatoes (see the recipe below), but if you prefer a simpler accompaniment, offer lime wedges for squeezing.
Don’t use potatoes of varying sizes. Look for potatoes that are uniformly sized, as they will cook on par with each other, so you won’t have some that are underdone while others are overcooked. Also, don’t stir the potatoes during roasting. Leave them be to maximize their browning and crisping.
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 potatoes 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. Transfer to a rimmed baking sheet and toss with the oil. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it flattens slightly and splits open but remains intact. Roast without stirring for 20 minutes, then sprinkle evenly with the chilies. Continue to roast without stirring until the potatoes are crisp and well browned, another 10 to 15 minutes.
Step 3
Meanwhile, in a spice grinder, combine the cumin, coriander and fennel seeds; pulse until coarsely ground. In a small saucepan over medium, melt the butter. Add the ground seeds and fenugreek (if using) and cook, swirling the pan, until fragrant, 2 to 3 minutes; set aside off heat.
Step 4
When the potatoes are done, use a wide metal spatula to transfer them to a large bowl. Add the spiced butter; toss to coat. Fold in the scallions and cilantro. Taste and season with salt and pepper. Serve with lime wedges.
