|Recipe from: thehautemeal|
Image Credit: Stephanie
Crispy Curried New Potatoes
“These are some kind of wonderful.” Stephanie
1 ½ pounds new potatoes, evenly sized
1/3 cup vegetable oil
1 small yellow onion, thinly sliced
1 teaspoon curry powder
2 tbsp kosher salt, plus more for seasoning
3oz plain fat free Greek-style yogurt
¼ cup lite coconut milk
2 tsp fresh lime juice
1 clove garlic, crushed to a paste
1 tbsp chopped cilantro
½ to 1 tsp crushed red pepper, based on your heat tolerance
Kosher salt, to taste
For the yogurt sauce:
Combine the ingredients in a small bowl.
Taste for seasoning, and add salt to taste.
Cover and refrigerate until ready (I'd suggest making this ahead of time so the flavors can
For the potatoes:
In a large saucepan, cover the potatoes with water, and add the 2tbsp of salt.
Bring to a boil, and cook until the potatoes are very soft, and pierce easily.
Drain the potatoes, and transfer them to a baking sheet.
Use the bottom of a measuring cup to flatten each potato to equal thickness, about 1/2 an
Over medium-high heat, heat the oil in a large skillet and fry the onions, stirring often, until
brown and crispy (but don't let them burn!).
Remove to a small plate lined with a paper towel, and set aside.
Sprinkle the curry powder into the remaining oil and give it a stir, then carefully lay the
smashed potatoes in the pan.
Let them cook undisturbed until browned and crunchy, then flip and repeat to brown the
other side, about 4 minutes on each side.
Remove the cooked potatoes to a plate lined with crumpled paper towels and sprinkle with a few pinches of salt.
Fry the potatoes in batches if necessary.
To serve, sprinkle the fried onions over the potatoes, and top with the yogurt sauce.
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