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Indian-Spiced Smashed Potatoes

4 to 6 Servings

1 hour 20 minutes 30 minutes active

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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.

4 to 6



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.

1 hour 20 minutes

30 minutes active


  • pounds small (1- to 1½-inch) Yukon Gold, red or fingerling potatoes

  • Kosher salt and ground black pepper


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Jon S.
June 25, 2023
So good!
Could eat the whole recipe myself! A bit spicy seeming when paired with the Milk Street Raita recipe, but actually pretty perfect.
Michael P.
June 12, 2023
Amazingly flavorful
Never heard of this dish, but it's a new favorite. It's pretty simple to make, just takes a bit of time due to double cooking. Well worth the effort though.