A couple of weeks ago my mom bought me a new cookbook as a little present, not really for anything special, but rather just because she thought I would like it. It really is the little things!

As I was flipping through the pages, I was struck by a recipe for mashed potatoes which used ginger, mustard seeds and turmeric. I had been wanting to make a version of smashed potatoes for some time and thought:  “Why not combine the two?” Really, how can you not like a smashed potato that is flaky on the inside and crispy on the outside?! Hello!

So, I made a spice mixture inspired by Padma’s mashed potatoes but using the smashed and re-baked concept that Cheap Recipe Blog and White on Rice Couple showcased so beautifully.

What resulted was what my family declared, “one of the best things they ever ate”. So, of course, because this is how these type of things happen, even though I wrote down the recipe in detail, it somehow got lost. Can you believe that?!

A week or so later, I tried recreating it when a friend was in town and it was good but not quite as fabulous as the first time. After a couple tweaks, I finally got it {again} and am excited to share them with you!

These are so tasty, a bit different, really hard to resist and I think you are going to love them!

If you eat chicken, I think these potatoes would be excellent served alongside The Only Oven-Fried Chicken Recipe You Need, Foolproof Roasted Chicken, Indian Chicken StewTurmeric Grilled Chicken (Gai Ka-Min) or this {Slow Cooker} Chicken Curry.


  • Try to look for smaller sized potatoes, they are easier to work with, you get more crispy surface area to munch on and more per individual serving. ;)
  • If these spices are unfamiliar to you or you don’t usually have them in your pantry, try getting just a what you need from the bulk section of your local food store before investing in all of them.
5.0 from 2 reviews

Masala Smashed Fingerling Potatoes




4 Points Plus Per Serving — Serves 8 as a Side Dish
Serves: 8

  • 3 pounds fingerling potatoes, boiled and cooled
  • 2 tablespoons high heat oil (such as safflower or canola)
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons yellow mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground ginger

  1. Place cleaned potatoes in a large pot with a generous scoop of kosher salt.
  2. Cover with water by a couple of inches and bring to boil. Once boiling, slightly lower light and boil for 30 minutes until tender but not falling apart. Remove to a baking sheet and let cool completely. This is ideally done the day before or early in the morning on the day of cooking to save time and because the potatoes will be much easier to work with if completely cooled.
  3. Mix oil and spices in a small bowl (big enough to fit one or two potatoes.
  1. Preheat oven to 450F. Line two baking sheets (I used one large and one small) with tinfoil and spray with non-stick cooking spray. Roll each potato in the spice mixture until well coated and set aside on baking sheet. I highly recommend using disposable gloves if you do not want your hands and/or fingernails (manicure!) to turn yellow from the turmeric.
  2. Use a dough scraper, (I used one like this), the back of your chefs knife or another flat surface to smash each potato, spreading them out on the baking sheets so they have a nice amount of space from each other. If there is any spice mixture left, rub it on the smashed potatoes.
  3. Bake for 20 minutes, gently flip each potato and rotate the trays. Bake for an additional 15 to 20 minutes until crispy.
  4. Serve hot and Enjoy!