Masala Smashed Potatoes

Masala smashed potatoes are an easy yet flavorful side dish requiring simple ingredients. Seasoned to perfection with freshly cracked pepper, Himalayan pink salt, olive oil and herbs, they are a family favorite!

Masala Smashed Potatoes
Who can say no to a good potato side dish? Roasted, mashed, sautéed, grilled, with or without other vegetables, I adore a well seasoned potato. These masala smashed potatoes are packed with flavor and make a wonderful accompaniment with any meal or even as a fun appetizer. Masala smashed potatoes are boiled until tender, coated in spices, herbs and Shan Himalayan Pink Salt  and then crisped to perfection.

Masala Smashed Potatoes Masala Smashed Potatoes

Himalayan Pink Salt is known to be the purest salt to be found on earth along with being naturally packed with 84 minerals and elements. Because of these minerals, Himalayan Pink Salt is known to: create an electrolyte balance, regulate water content both inside and outside of cells, balance pH (alkaline/acidity), aid in proper metabolism functioning, help the intestines absorb nutrients, improve circulation, remove toxins and more.

The sharp crispness and saltiness of Himalayan Pink Salt makes it perfect to season these masala smashed potatoes. The salt enhances the flavors of the spices and herbs used without overpowering them. I used it both in cooking and as a finishing salt for this dish.

Masala Smashed Potatoes

To make Masala Smashed Potatoes, clean your potatoes and throw them in a big pot of water, boil until tender, toss with oil and spices, smash, and then bake them. The olive oil and sprinkle of parmesan help crisp up the skin, so when you bite into them, you get a little hit of crispness before you get into the creamy, tender potato.

I just used the back of a stainless steel cup to smash mine, but you can use anything that works – the bottom of measuring cup, a flat potato masher, a spoon even.

Masala Smashed Potatoes
I hope you love these like we did!

Masala Smashed Potatoes
Prep time
Cook time
Total time
Masala Smashed Potatoes: smashed baby potatoes tossed in an olive oil masala mixture, topped with freshly grated parmesan and baked until golden and crispy.
Recipe type: Appetizer
Cuisine: Fusion
Serves: 4 servings
  • 12-15 small potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
  • 1½ teaspoon Shan Himalayan pink salt
  • ¼ cup olive oil
  • ½ teaspoon coarsely crushed kalonji/ black onion seeds
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon coarsely crushed saunf/fennel seeds
  • 1 tablespoon fresh thyme
  • 2 tablespoon freshly grated Parmesan cheese
  1. In a small bowl mix the masala mix of black pepper, onion seeds, fennel seeds, red pepper flakes and thyme together and set aside.
  2. In a large saucepan, place cleaned, skin on potatoes and cover with at least an inch of water.
  3. Add a teaspoon of salt to the water, and bring to a boil.
  4. Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.
  5. If boiling in an instant pot, pressure for 7-8 minutes allowing pressure to naturally release.
  6. Drain potatoes in bowl.
  7. Add the olive oil, the remaining salt and most of the masala mixture (reserve about half a teaspoon) and toss until potatoes are well coated.
  8. Preheat oven to 450 degrees F.
  9. Move potatoes to a large non stick or foil-lined baking pan, while allowing the potatoes to cool for about 5-7 minutes.
  10. Using a the back of a cup, potato masher, a large spoon or the palm of your hand, lightly press down on each potato to smash to about ½-inch thickness, keeping each potato in one piece.
  11. Using the remaining masala mixture sprinkle on smashed potatoes followed by parmesan cheese.
  12. Bake, uncovered, for 15 minutes or until bottoms are lightly browned and crisp.
  13. Switch oven mode to broil and broil for 2 minutes or until cheese is melted.
  14. Remove from oven, let stand for a few minutes and enjoy while warm and crispy.

Masala Smashed Potatoes




This post was sponsored by Shan Foods, all opinions expressed are my own.

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