Crispy Tandoori Smashed Potatoes Recipe | What is the Recipe of Crispy Tandoori Smashed Potatoes
- 1 lb mini potatoes
- 3 tbsp unsalted butter
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tbsp paprika
- salt and pepper
Boil potatoes in a large pot in salted water until they are easily pierced but not falling apart.
Heat oven to 450 degrees. Grease a baking sheet with oil. Line up the potatoes on the sheet with about 2 inches between each one.
Use a potato masher to smash each potato. You want more or less flat potatoes with nice ridges on them, to help hold all the buttery goodness.
In a small bowl, microwave the butter and spices. Brush each potato with some of the spiced butter.
Bake at 450 for 15 to 20 minutes or until the potatoes are nice and crispy and browned around the edges.