Smashed Potatoes

Side Potatoes
  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m

Servings: 6

Source

Ingredients

  • 450g potatoes, See notes for potato types.
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili powder
  • 3 tablespoons olive oil
  • 2 teaspoons salt, adjust to taste

Instructions

  1. Preheat oven to 215c, and use a roast setting if available
  2. Wash and dry potatoes thoroughly. If you’re using medium sized potatoes, quarter them. If using small (golf ball or smaller sized) potatoes, use them as-is.
  3. Cover the potatoes with salted water with a teaspoon of turmeric in a large pot, and cook on medium-high heat for about 20 minutes to boil the potatoes. Check after 15 minutes. If a fork passes easily through the potatoes, they are done. If not, cook until they’re done! Once the potatoes are cooked, drain the water and cool them completely, and transfer them to a mixing bowl.
  4. In a bowl add a teaspoon each of garlic powder and red chili powder to 3 tablespoons of olive oil and mix well using a fork. I prefer mixing them before sprinkling on the potatoes since they coat better this way. See next step if you prefer to season separately!
  5. Whisk the olive oil mixture once more and pour half of it on the potatoes and coat them well using your hands or a fork. If using an air fryer, you can pour all the oil on potatoes.
  6. Place the potatoes on a baking sheet, evenly spaced apart.
  7. Using a fork or a masher (or even a glass) – smash the potatoes softly. You want to make sure the skin loosens and breaks, and the end potato is about 1cm thick. Drizzle the remaining oil on top to your liking.
  8. Bake the smashed potatoes for about 20 to 25 minutes, flipping halfway through.
  9. Grab one fresh out of the air fryer or oven, or top with fresh herbs (parsley) or fresh grated vegan or vegetarian cheese of your choice!