These Crispy Curried New Potatoes are some kind of wonderful. Frying them on the stove gave them super crunchy, browned edges, and the spice of the curry was subtle, but unmistakable.
Crispy Curried New Potatoes
Category Potatoes
These Crispy Curried New Potatoes are some kind of wonderful. Frying them on the stove gave them super crunchy, browned edges, and the spice of the curry was subtle, but unmistakable.
Ingredients
- 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
Yogurt Sauce
- 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
Instructions
- 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
