I'm sure y'all have had yoself some crispy smashed potatoes, BUT I DO NOT THINK you have tried my masala chili crispy buttery cheesy potatoes...OOOOOH WEEEE.
🍽 S E R V I N G S
4-5 for appetizer
🥗 I N G R E D I E N T S
450g nibble potatoes (that's what they were called! so cute, but you can also use any other little baby potatoes)
4 tbsp vegan butter
1/2 tsp salt
1 tbsp finely grated vegan parmesan
1/8 tsp hing/asafoetida
1/2 tbsp crushed roasted cumin
1/2 tsp curry powder
1/2 tbsp jalapeno finely chopped (optional)
1/4 c chopped cilantro
🌿 T H E M A G I C
Wash the potatoes and place them in a cooking pot. Fill the pot with water until the potatoes are submerged and covered by the water. Add 1/2 tablespoon of salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 15 to 20 minutes).
Preheat oven to 425 degrees F. Meanwhile prepare the buttery goodness. Melt the butter then in a small bowl and mixy mixy
Once your potatoes are soft but still firm but still soft enough to smoosh ( which you can assess by pricking it with a fork) drain with a colander and let them cool down for about 10 minutes ( we could all do with 10 mins when we get heated..KNOW WHAT I MEAN 😂👍🏽😡)
Once cool, place potatoes onto a baking tray lined with parchment paper OR onto a cast iron pan. I recommend using a potato masher or wide fork to smash, but you can also use a regular fork. If you do use a regular fork, press gently.
Brush or spoon on the buttery goodness onto each potato and grate on a little extra finely grated parmesan if you feeling cheesy.
Place in the oven and cook for 20 minutes till the sides are nice and golden crispy
Garnish with a lil cilantro and I recommend eating it with a little vegan yogurt or some yogurt mint sauce!
♡ Sprinkle a whole lot of love, say a prayer of gratitude and serve with immense joy 💛