Crispy Curried New Potatoes
- 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
- 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 serve with the yogurt sauce.
Recipe and Photo: The Haute Meal / CC BY-SA