Crispy Curried New Potatoes

Recipe from: thehautemeal
Image Credit: Stephanie

Crispy Curried New Potatoes

“These are some kind of wonderful.” Stephanie

Ingredients:

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

Yogurt Sauce:

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 

mingle).

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 

inch each.

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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