Heavenly mess
Definitely not the best looking potatoes in the world, but they taste divine!
My kid brother is a maniac. He’s an in-training bodybuilder who has shoulders broad enough to carry a house and seems to subsist with low-carb, low-fat, high protein meals nearly all the time (usually containing tuna or chicken). Now me, I can’t understand this obsession and I certainly can’t understand the meal plan he sticks by (eurgh! Tuna salad and boiled eggs for almost every meal? No thanks!), and I feel sorry for him when I see him sadly plowing through his own meals, so I’m always on the search for something that will tempt his tastebuds, yet be healthy enough that he won’t feel too bad about enjoying.
Now, even though he sticks to a fairly strict low-carb diet, he has a deep-seated love of potatoes, with one of his favourites being a twice-baked potato dish that he usually devours. The only problem is that though it is ridiculously tasty, it’s also very high in calories so after he enjoys a few, he usually sits and complains about how he’s eaten too much and how many hours at the gym he’ll need to work out in order not to pay for the meal.
I don’t know about you, but when you’ve cooked for someone, the last thing I want to hear is them lamenting over the fate of their waistline. I usually just throw something at his head and tell him to shut up, but lately I’d been pondering a potato dish that would have just as much oomph in terms of flavour, yet not send him into a shame-spiral once consumed.
Mixing the spices beforehand gives a few extra photo ops - and makes the cooking process just a bit easier!
While these potatoes were baking, they filled the house with such a delicious smell that my brother descended from his room, sniffing every step of the way. He asked me what I was baking, and I told him to hang around for a few minutes till it was done, when I plated the potatoes in front of him. However, before I could say another word he’d grabbed one of the steaming hot taters and popped them in his mouth - spitting it straight back into his hand as his tongue blistered from the heat.
This of course earned a slap on the hand as I reminded him that photos had to be taken before they were all consumed, and as I carried the dish outside I swore that I heard him mutter a comment about how ugly they were. Well, he’s right - this is definitely not the best looking potato dish in the world, but when it tastes this good, I’m sure you can forgive such a shortcoming!
Oh, and as for the potatoes? As soon as I was done with the photos, he grabbed the plate from me and devoured almost every single one right then and there. I think that’s a sign that I should make this again, don’t you? 
Looks like an absolute mess, but they taste so good you won’t be left looking at this mess for long!
Spiced Smashed Potatoes
Ingredients
Approx. 700g potatoes, scrubbed and cut into smaller pieces (small enough to hold comfortably)
1 tsp paprika
1 tsp cumin
1/2 tsp ground cayenne pepper
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
Olive oil
1. Preheat the oven to 200 degrees C. Put a large pot of water on to boil, and once it is boiling, add the potatoes and boil till they are half cooked (they should be able to be pierced with a fork but still be somewhat firm and hold shape well), then drain the water from the pot.
2. Drizzle some olive oil over the potatoes, then mix together the spices and add 2/3 of the spice mix to the pot. Put the lid on and hold it tight as you roughly shake the pot about to smash the potatoes and toss the spices around (make sure to give them a good roughing up as those smashed/rough edges and bits of potato will get deliciously crisp). Once the spices are evenly distributed and the potatoes have been nicely roughed up, layer them onto a lined baking tray, cut surfaces up.
3. Sprinkle the remaining spices on the potatoes and bake them for about 15-20 minutes, or till the surface is dried and the edges start to get crisp. Turn the potato pieces over and bake for another 10-15 minutes, or till the outside has nicely crisped up and the inside is wonderfully soft and easily pierced through with a fork.
4. Plate the potatoes and enjoy as is, or if you feel like upping the level of sinfulness, with some sweet chilli sauce and sour cream on the side
Technorati Tags: baked potatoes, smashed potatoes, spices, snacks, carbs, low-fat, side dishes
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Comments
Wow those look divine! *runs to the store to get ingredients* BTW would you recommend potatoes that get softer as they cook or the opposite? (I have both as a proper ‘potato-eater’)
Mmm these potatoes look fantastic! It\’s not ugly, very drool worthy actually! Will be trying this very soon 
Need to go buy some spices now.
Ps. I just realized that you\’re in Melbourne too. I too am pursuing a degree in Arts, non Media but straight 
Ellie, I’m traveling and haven’t been able to comment for a while, but everything you’ve been making just looks delish, and why don’t you join the Daring Bakers silly girl? We would sure like to have your witty repartee in the fold…
I’m trying this as we speak. I always try to make my own fries, but they take so long and I never have the patience to cook them until they’re crisp. I never think of boiling them a lil first. Duh! 
Those look absolutely delicious! I’ll have to give them a try. Love the site! Keep up the good work and wonderful photography!
Tanna - Haha, thanks
I-Ling - They’ve been demanded for the weekend, so I’ll definitely be doing ‘em again!
Chrissy - I’m glad you like the look of them, and I hope you enjoy the recipe
Jacelyn - Hehehe, my brother I think he meant that they look tasty, but they’re not the kind of food you’d get at a posh restaurant, a bit too messy for that!
Moon - Very easy, and the aggression is an added bonus!
Kat - Definitely so
Deinin - Thanks, hon
Deborah - I hope you do! They’re a great way to serve taters
Valli - LOL! Hope you like it
Anneke - It depends entirely on the end result that you like If you want something a bit firmer then I’d go with a chip tater like a russett or a sebago, I just used a bag of chat potatoes for mine!
Sophia - I’m glad you like them And a fellow arts student, hope you’re enjoying second semester more than me XD
Melissa - Glad to hear it, they’re a brilliant addition to a meal
Hilda - Awww, thanks hon As for joining DB - I’ve got a bit too much on with study at the moment to be able to sign on, but maybe after I’m done
Lori - Hehehe, hope you and your fam like ‘em
Kim - Hmm, if you preslice into fries I dunno if I’d boil them as they might break up too much…maybe steam or microwave?
Anh - Nope, but I guessed I’m a carb-lover too!
Hemisphere - Thanks for dropping by Glad you like the taters
I have the utmost respect for your brother’s commitment to his diet. My husband and I work out regularly and eat well but not purely “clean” if you know what I mean. How could I have a food blog?! Your potatoes would definitely break my will power though. OMG they look sooo good.:)
Ellie, I’m so glad you tempted your virtuous brother to the dark side of the land of lots of carbs! And, I’m telling you…these potatoes look fabulous to me, and the spices sound perfect…I am so gonna make them! I say that a lot in my comments on your blog, don’t I?!
This looks like a worthy recipe for potatoes which we now eat only occasionally as a treat (high glycemic index!) Can’t wait for my next occasion!
mmm these look so good. I am not a big potato eater/fan but I think I could devour a whole tray of these. Might make them for dinner tomorrow night
Susan - You and me both! I wish I had his/your discipline, but instead, something spicy always sways me toward wickedness
Belinda - LOL! You do, and should I ever need someone for PR, you’ll be my go-to-gal Hope you like these taters!
Deborah - Likewise, potatoes are a rare treat in my household (they appear maybe once every 2-3 weeks), but when we do cook them, we like making it as delicious as possible!
Helen - I can understand the potato thing, but these are very akin to potato wedges, just less sinful
Chris - Thanks, hon
I luv potatoes!!!! and this one looks awesome, I am must try it soon. We Asians love to use spices in our cookin.
Thanks for sharing
Nora M
http://www.kuihrecipes.com
Oh Ellie, these home fries are delicious! I usually make them to serve with chicken and I do this way too, first I boil them and then I bake. Oh, the seasoning part is different, will try with your spices!
I like to do something like this with sweet potatoes or yam… instead of spicy I tend to do really herby ones with fresh rosemary, time, sea salt and pepper… They are DELICIOUS!
this makes me want to cook! and i thought i’ve given up on that. i’ll make this for my sister as she has been whining for some l’opera.
Wow, those look great! I love potatoes, too, and would love to serve these with a nice roasted chicken. Divine!
Also, may I ask what program/html you use for your “print post” ability? I’ve seen the exact same one on a couple of blogs (Bake or Break for one) and I’d love to add it to my blog, but I can’t find it! Thanks in advance!
Nora - Thanks for stopping by I agree, Asians do tend to like their food spiced up!
Cris - Thanks, hon!
Jennifer - Oo, I never thought about doing it with other carbs! Thanks for the idea
Lene - Hahaha, I’m glad this makes you feel like cooking Hope your sister likes ‘em!
Abby - Thanks hon The print post capability is thanks to a Wordpress plugin, unfortunately I’ve no idea how you’d do it with Blogspot 
Oh baby these just look fabulous to me! I mean super good.
ugly - no