Smashed Potatoes. Not mashed. Cooked whole, smashed to flatten and crack, then seared on a pan to crisp up. It is our favorite way to have a good potato, and that’s saying a lot considering how much comfort and love we have for the almighty tuber.
Smashed potatoes have been around for quite a while, but for us our exposure and love of smashed potatoes comes from some of our favorite ladies in the kitchen. Cristina Ferrare fixed us up a batch for her cookbook we photographed, A Big Bowl of Love. Then made them again for the cover shoot party and somehow managed to stay gorgeous and camera ready for us while fixing up a feast for 25 people. That day it was a battle between Diane and Jen (who was so gracious to assist with the cover shoot) over who could eat more of Cristina’s smashed potatoes. They are goooood!
The next smashed potato adoration source was from LA’s restaurant maven, Nancy Silverton. Every restaurant Nancy throws her heart into is nothing short of amazing. Previous of Campanile and LA Brea Bakery fame, and currently mastering Mozza, there isn’t a restauranteur who impresses us more than Nancy. Her balance between being a tough, intelligent woman combined with her warm, nurturing love shows through in every project she embraces. Several of the best meals of our lives have been at the hands of this amazing cook. And her smashed fingerling potatoes served up at Mozza are nothing short of divine.
Diane and I were playing around with recipes to serve up for Thanksgiving and thought of these two ladies and their smashed potatoes. We decided to do our own twist on it and make a curried smashed potato. Highly addicting, we may have to break tradition and not make our Potatoes Au Gratin this year and make these instead. Or maybe just make both.
Curried Smashed Potatoes Recipe
Yield: Serves 4-6
We like using fingerling potatoes the most for this recipe, but any small potato will work nicely (Baby Reds, Baby Yukons, etc.)
- 2 lbs. Fingerling Potatoes, scrubbed and dried
- 1/4 c Extra Virgin Olive Oil
- 2 T unsalted Butter
- 2 T Curry Powder (for initial braise of potatoes)
- 14 oz Coconut Milk
- 3 T Curry Powder (for curry sauce)
- 3 T Honey
- 1 1/2 T Fish Sauce
- 1 1/2 T Chili Garlic Sauce
- Extra Virgin Olive Oil for searing potatoes
- In a large saute pan over medium heat, combine potatoes, olive oil, butter, and 2 T curry powder. After butter melts, stir to evenly coat potatoes, then cover and cook for 30 minutes or until tender when pierced with a fork. Remove from pan and set aside to cool slightly.
- Make curry sauce. Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.
- After potatoes have cooled enough to handle, smash them to approx. 1/2" thick with the palm of your hand or the flat of a chef knife. Heat a large saute pan over medium-high heat. Add just enough oil to lightly coat the pan.
- Sear each side of the smashed potatoes for 1 minutes or until the face is golden and crispy. Combine with curry sauce and serve immediately.
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