Crispy Tandoori Smashed Potatoes


  • 1 lb. mini Yukon Gold potatoes
  • 3 tbs. unsalted butter
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. paprika
  • Salt and Pepper


  • Boil potatoes in salted water until cooked through but not falling apart (when you poke them with a fork, there should be no resistance). Drain.
  • Grease a cookie sheet with oil. Line up the potatoes on a cookie sheet with 2-3 inches of room in between each potato.
  • Smash the potato with a potato masher so the potato is flat and you have neat ridges in the top of the potato
  • In a small bowl, melt butter. Add spices and mix thoroughly. Brush potatoes with spiced, melted butter mixture.
  • Bake at 450 degrees for 15-20 minutes until golden around the edges.
Recipe Courtesy of – Lawyer Loves Lunch

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s