Masala Smashed Potatoes

Instructions

Make the cilantro garlic yogurt sauce

In a high-speed blender, combine all the ingredients and blitz until smooth. It should be a thick sauce that can be drizzled. If necessary, add water a tablespoon at a time to get it to a drizzle consistency. Dump into a bowl and refrigerate until ready to serve.

Make the masala smashed potatoes

In a large pot, add the potatoes and enough cold water to cover the potatoes by an inch (2 1/2 cm). Add the salt. Bring to a boil over high heat, then reduce the heat to medium, and let the potatoes cook until they are fork-tender, 20 to 25 minutes.

Drain the potatoes in a colander. Let the potatoes cool until you can handle them, about 10 minutes.

Preheat the oven to 400ºF (200°C) with racks in the top and bottom positions.

In a small bowl, combine the olive oil and the spices, and whisk to combine.

Generously coat a large rimmed baking sheet with cooking spray. Place the potatoes on the baking sheet. Using a flat-bottomed glass, gently press each potato to flatten them slightly, so they are not more than 1/2 inch (1 1/4 cm) thick.

Using a pastry brush, coat each potato with the spice-oil mixture.

Bake on the top rack until the potatoes are golden and crispy on the edges, about 25 minutes. For the last 10 minutes of cooking, move them to the bottom rack to crisp up the bottom of the potatoes.

Let cool for 5 minutes.

Arrange on a serving platter and drizzle with the cilantro garlic yogurt sauce. Garnish with fresh cilantro and serve.

Sides