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.

6

10m

Note: + cooling and 45 mins standing time

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

Vegetarian
Gluten-free
Egg-free
Peanut-free
Soy-free
Wheat-free
Yeast-free

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.