Crispy Smashed Potatoes with Tikka Twist
Boiled, flattened and roasted until the torn edges shatter. The blend goes on in seasoned oil pressed into every crag, so it lands inside the crisp bits rather than dusted on top.
Photography is illustrative. Every recipe is tested.
Ingredients
- 2 pounds baby Yukon Gold or small red potatoes
- 3 tablespoons olive oil
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- Small pinch of salt for the boiling water
- 2 tablespoons chopped fresh cilantro or parsley
- 1/2 lemon, cut into wedges, for serving
- Plain yogurt, for dipping (optional)
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Whisk the blend into the oil first, then spoon that over the potatoes. The tomato powder, amchur and crystallized lime in the blend scorch and turn bitter on bare hot metal, but suspended in oil they toast gently instead. Never dust the blend dry onto a hot sheet pan.
Method
- 01
Heat the oven to 425F with a rack in the middle. Line a rimmed sheet pan with parchment and brush it with 1 tablespoon of plain olive oil, so the seasoned oil never sits on bare metal where it can catch.
- 02
Put the 2 pounds of potatoes in a pot, cover with cold water by an inch, and add a small pinch of salt. Go light here. The blend carries its own salt and you can always add more at the table.
- 03
Bring to a boil and cook 15 to 18 minutes, until a paring knife slides into the center with no resistance.
- 04
Drain and let the potatoes sit in the colander 5 minutes so the surface steam dries off. Dry potatoes crisp. Wet ones steam.
- 05
In a small bowl, whisk the 3 tablespoons olive oil with 2 teaspoons Tikka Twist Signature Blend until it looks like a loose, rust-colored paste.
- 06
Spread the potatoes out on the sheet pan. Press each one flat with the bottom of a glass or a measuring cup, to about half an inch thick. Ragged torn edges are what you want, those turn into the crisp bits.
- 07
Spoon the oil mixture over the potatoes and spread it with the back of the spoon so every top is coated.
- 08
Roast 22 to 28 minutes, until the edges are deep brown and crisp and a spatula slides under cleanly. No flipping needed; start checking at 22.
- 09
Scatter the cilantro over the top, squeeze half the lemon over the pan and pass the rest at the table. Taste one before adding any more salt. Serve with yogurt for dipping if you like.