Crispy Smashed Masala Potatoes

• 450 grams baby potatoes
• 4 tablespoons vegan butter
• 1⁄2 teaspoon salt
• 1 tablespoon finely grated vegan parmesan
• 1⁄8 teaspoon asafoetida
• 1⁄2 tablespoon crushed roasted cumin
• 1⁄2 teaspoon curry powder
• 1⁄2 tablespoon jalapeño finely chopped (optional)
• grated parmesan
• 1⁄4 cup chopped cilantro

1. 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). Drain and set aside.

2. Preheat oven to 425 degrees F. Meanwhile prepare the buttery goodness. Melt the butter then in a small bowl and mix with the salt, parmesan, asafoetida, cumin, curry powder, and jalapeño.

3. 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 to flatten.

4. Brush or spoon on the buttery sauce onto each potato and grate on a little extra finely grated parmesan if you're feeling cheesy.

5. Place in the oven and cook for 20 minutes till the sides are nice and golden crispy

6. Garnish with a lil cilantro and extra parmesan.

7. Sprinkle a whole lot of love, say a prayer of gratitude and serve with immense joy. 💛