Masala Cheesy Lentil Smashed Potatoes (Edit recipe)

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Say goodbye to basic smashed potatoes. These are spiced, crispy, golden-edged potatoes loaded with melty cheese, crunchy lentils, and finished with a lemony garlic yogurt-mayo drizzle. Think Indian-inspired comfort food—bold, satisfying, and seriously addictive.

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PREP TIME

5 minutes

COOK TIME

1 hour

INGREDIENTS

22

Serves: 2-4

Ingredients

700 - 800 grams Potatoes, White, new potatoes
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
0.5 tsp Garam Masala
1 pinch Cayenne Pepper
1 pinch Sea Salt
0.5 whole Lemon, juice
0.5 cup Lentils, Canned
0.5 cup Dairy-Free Mozzarella Style Shreds - Daiya, or any vegan cheese, shredded

lemon garlic mayo

0.25 cup Organic Coconut Yogurt, Plain - Cocojune
0.25 cups Vegan Mayo - Primal Kitchen
1 clove Garlic, minced
2 tsp Lemon Juice
1 tsp Pure Maple Syrup - Spirit Lake Native Farms
1 pinch Sea Salt
1 pinch Black Peppercorns, Ground Fresh

to serve

3 sprigs Onion, Spring, finely diced
1 bunch Cilantro, fresh coriander, chopped
2 Tbsp Pomegranate, seeds
2 tsp Chili Flakes, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil the Potatoes- Place whole baby potatoes in salted water and boil until fork-tender (about 15–20 minutes). Drain and allow to air dry completely.
Smash & Season- Preheat oven to 200°C (390°F). Place potatoes on a lined baking tray. Use the bottom of a glass or mug to gently smash each potato. In a small bowl, mix olive oil, curry powder, garam masala, cayenne, salt, and lemon juice. Brush over the smashed potatoes.
Bake- Roast in the oven for 40 minutes, flipping or basting with leftover masala oil halfway through for extra crispiness.
Load Them Up- Sprinkle cooked lentils and grated cheese in layers over the potatoes. Return to the oven for 5 minutes, or until the cheese is bubbling and golden.
Mix the Mayo- In a small bowl, mix together the yogurt, mayo, garlic, lemon juice, maple syrup, salt, and pepper. Then dollop the creamy garlic mayo over the potatoes. Garnish with spring onion, coriander, pomegranate seeds and chilli flakes if you fancy a little kick. Serve immediately.

Notes

Notes • Potatoes: Waxy baby potatoes hold their shape best when smashed and crisp up beautifully. • Lentils: Great for adding texture and protein—use leftovers or canned for convenience. • Make Ahead: You can boil the potatoes and mix the sauce a day ahead. Smash and bake when ready to serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	528
Fat:	46 g
Carbohydrates:	29 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	960 mg
Fiber:	8 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.