Crispy Smashed Potatoes Recipe
Insane fresh outwardly and cushioned within, there's a serious gamble that only a couple of these will remain until dinner. Crisp smashed potato, go perfectly with generous servings of mixed greens as well, when salad-for-supper feels excessively stark.
Ingredients
- 5 Potato
- 3 tbsp Mustard oil
- ½ tbsp Turmeric powder
- ½ tbsp Paprika
- ½ tbsp Pepper crushed
- ½ tbsp Cumin powder
- ½ tbsp Coriander powder
- ¼ tbsp Onion powder
- ¼ tbsp Garlic powder
Instructions
- First and foremost, heat up the potatoes, Spot the potatoes in a colossal pot, and cover them with one - two inch of cold water. Add 1 teaspoon of ocean salt with the eventual result of bubbling. Cook until the potatoes are just past fork-tender, 15 - 20 minutes generally. Channel potatoes into a colander in the sink and let them cool for 5 - 10 minutes.
- Then, smash them using the bottom of a glass to gently press down on potatoes. Allow the potatoes to steam dry after crushing them. This guarantees ideal freshness and crispness (please refer Pro-tip 2).
- At the point when the potatoes are delicate, and steam dried, brush with the cooking oil of your choice (I used mustard oil), and sprinkle and mix with the garlic powder, onion powder, salt, pepper, turmeric and paprika.
- At last, fry/bake the potatoes until they're brilliant brown and fresh around the edges, around 15 to 20 minutes, turning the dish midway.
