Smashed curried baby potatoes
Take roast potatoes to the next level. These smashed curried potatoes are seasoned to perfection and drizzled with a green chilli yoghurt dressing.
Note: + cooling and 45 mins standing time
- 1.5kg baby potatoes
- 2 tbs korma curry paste
- 1 tsp cumin seeds
- 1 tbs olive oil
- 3 stems curry leaves
- 1 red onion, thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
- 1 cup mint leaves
- 1 cup coriander leaves
Green chilli yoghurt
- 1 cup (280g) Greek-style yoghurt
- 1 long green chilli, seeded, finely chopped
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 1 tbs lemon juice
- 1 tsp finely grated ginger
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the potatoes, curry paste, cumin seeds and oil in a large bowl. Toss to combine. Season. Arrange potato mixture on the lined tray. Top with curry leaves. Roast for 35-40 mins or until tender. Set aside to cool slightly. Use paper towel to gently crush potatoes. Roast for 10 mins or until golden and edges are crisp.
Meanwhile, combine the onion, vinegar, sugar and salt in a small bowl and set aside for 45 mins to soak. Drain well.
To make the green chilli yoghurt, process the yoghurt, chilli, mint, coriander, lemon juice and ginger in a food processor until smooth. Season. Transfer to a bowl.
Arrange the potato, mint, coriander and pickled onion on a large serving platter. Drizzle with the dressing.
A little crush: for perfect spuds, squash them gently with paper towel – not a spoon – so they don't fall apart.