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.
Serves
6
Prep
10m
Note: + cooling and 45 mins standing time
Cooking
50m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
Meanwhile, combine the onion, vinegar, sugar and salt in a small bowl and set aside for 45 mins to soak. Drain well.
STEP 3
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.
STEP 4
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.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
