- Vegetarian
- Gluten free
- Egg free
- Peanut free
- Soy free
- Wheat free
Take roast potatoes to the next level. These smashed curried potatoes are seasoned to perfection and drizzled with a green chilli yoghurt dressing.
- Serves6
- Cook time50 minutes
- Prep time10 minutes, + cooling and 45 mins standing time
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
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
A little crush: For perfect spuds, squash them gently with paper towel – not a spoon – so they don't fall apart.
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Smashed curried baby potatoes
- Serves6
- Cook time50 minutes
- Prep time10 minutes, + cooling and 45 mins standing time
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
Description
Take roast potatoes to the next level. These smashed curried potatoes are seasoned to perfection and drizzled with a green chilli yoghurt dressing.
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.