Curried Smashed Potatoes – Crispy Addictions

by on November 21, 2011

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.com

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!

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.com

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.

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.com

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. ;)

-Todd

Cooking Method

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.comslowly cook baby potatoes until they’re tender

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.comsmash the potatoes gently

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.comcrisp the flattened sides in a hot pan

Crispy Smashed Potatoes with Curry Sauce on WhiteOnRiceCouple.comserve with curry sauce. Enjoy!

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.)

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Source: WhiteOnRiceCouple.com.

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{ 59 comments… read them below or add one }

1 Averie @ Love Veggies and Yoga November 21, 2011 at 12:26 am

These look great and I love the shot of the smashing with the knife. I can just ‘feel’ the squishing and smashing in that image and I dig it :)

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2 Natashia@foodonpaper November 21, 2011 at 12:36 am

These looks so yum!! I am always trying to find new ways of cooking potatoes to go with a simple steak – this looks perfect!

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3 Lydia (The Perfect Pantry) November 21, 2011 at 4:47 am

If I didn’t have picky-eater kids coming for Thanksgiving, I’d definitely add these to my holiday menu!

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4 White on Rice Couple November 21, 2011 at 8:17 am

You could always make them w/o the curry powder and sauce. A little sea salt an pepper or some rosemary if you are going to push their palates a bit, and you’ve got a great spud. ;). Have a great Thanksgiving.

Todd & Diane.

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5 Snippets of Thyme November 21, 2011 at 5:00 am

Love the curry sauce twist. I love fish sauce so all of these ingredients work so well for me. Love the final photo, the lighting, the composition. Oh, I just love it all…

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6 TheKitchenWitch November 21, 2011 at 6:16 am

Oh, I think the curry sauce would really make these a showstopper! I’ll be trying this one!

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7 Yadsia @ShopCookMake November 21, 2011 at 7:43 am

Smashed potatoes are a true comfort food for me. Have never tried them with sauce. This one sounds delicious.

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8 Nicole Franzen November 21, 2011 at 7:52 am

this is seriously making me drool on my desk, love smashed potatoes! and the addition of a curry sauce. Unusual and genius :)

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9 SoupAddict November 21, 2011 at 7:55 am

I cannot wait to try your curry sauce – honey and fish sauce. Inspired! These days, “smashed” is the only way I make white potatoes. It’s all the best of baked potatoes and crispy fried potatoes in one.

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10 Connie / Marinating Online November 21, 2011 at 8:09 am

Always a wonderful twist on classic dishes from you two. Thanks and I will try these today.

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11 Tracy November 21, 2011 at 8:11 am

This reminds me of Jacques Pepin’s recipe with a super yummy twist. I can’t wait to try them this way.

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12 Bev Weidner November 21, 2011 at 8:39 am

Dear. God. Yes.

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13 Chris & Skip in Avl November 21, 2011 at 9:37 am

I am making these tomorrow night for a homesick German friend. Having weisswurst AND fingerlings we we bought at the farmer’s market this weekend and a raw red kale salad. But to take the potatoes Continental I think I’ll try the sauce with cream, (keep honey,) dry mustard, Champagne vinegar, fresh horseradish, and capers!

I love how your posts inspire me, and sometimes spark adaptations, like today. I had no idea what to serve and now I have a sharp vision centered around these smashed potatoes.

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14 Lindsay @ Pinch of Yum November 21, 2011 at 9:57 am

Who knew potatoes could be so stunning? This is awesome.

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15 LiztheChef November 21, 2011 at 10:36 am

Curry sauce with the potatoes – fabulous!

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16 JulieD November 21, 2011 at 10:44 am

I love Cristina’s potatoes, they are amazing! I made them with her roast beef: http://www.thelittlekitchen.net/2011/04/07/classic-roast-beef-and-smashed-potatoes-from-cristina-ferrares-big-bowl-of-love-cookbook/

You know what? I have had the leftovers with eggs for breakfast and it’s awesome! I want to try your potatoes now…yummy! Happy Thanksgiving to the both of you and your entire families! Love you both and March seems so far away! xoxo

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17 White on Rice Couple November 23, 2011 at 10:18 am

Happy Thanksgiving to you too! Can wait to see you again.

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18 Jessica @ How Sweet November 21, 2011 at 11:14 am

These potatoes have been calling my name all day. I’m going to make them for dinner tonight!

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19 vi nguyen November 21, 2011 at 1:28 pm

Hi,

What type of curry powder did you use?

Thanks for the wonderful recipe!

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20 White on Rice Couple November 23, 2011 at 10:16 am

Hi Vi,
We make our own curry spice mix, but whichever your favorite is will work great.

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21 Annette November 21, 2011 at 1:44 pm

I can’t tell you how good this looks. It is the kind of “cuisine” my husband loves.

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22 Cassie November 21, 2011 at 1:47 pm

These….sound….PERFECT! I’ve never been the world’s biggest fan of mashed potatoes. Give me some pan-fried spuds and I’m there. This recipe sounds outstanding!

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23 Lauren November 21, 2011 at 7:08 pm

I am loving this idea! That curry sauce is sounding amazing right about now.

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24 Diane {Created by Diane} November 22, 2011 at 10:29 pm

these look delicious!

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25 Arudhi@Aboxofkitchen November 23, 2011 at 5:12 am

What an interesting way to cook potato! It looks so delicious that I can hear my stomach growl!
The smashing picture reminds me of fried tempeh smashed in a mortar containing sambal, which is a common menu in Indonesia.

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26 Valeria November 23, 2011 at 6:48 am

I might going to try it tomorrow night for dinner instead of the same old mashed potatoes…They look brilliant! I wonder if boiling them whole and then mash them would do, too. I am trying to keet the amount of fat used on the lower side for various reasons. Thanks for sharing!

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27 White on Rice Couple November 23, 2011 at 10:22 am

Hi Valerie,
That should work fine to boil or even steam the potatoes first. Then just smash them and use a touch of oil to crisp them up. Love to hear how it turns out. Good luck.

T & D

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28 Lyn @LovelyPantry November 23, 2011 at 11:20 am

This is just “smashing!” Get it? I just love this and you’ve given me a new way to serve my smashed mini potatoes. I always smash them like this (I use a pot. Its fun). I love the photos! Awesome guys! Very nice!

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29 White on Rice Couple November 23, 2011 at 3:29 pm

We almost used that phrase in the title ;). Thanks for the sweet comment!

T & D

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30 Roxana GreenGirl {A little bit of everything} November 23, 2011 at 12:23 pm

Such an interesting and bet delicious way to cook potatoes. And the curry sauce, mmmm. Delicious!
Stunning photos!

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31 Roberta November 24, 2011 at 12:43 am

Hi! Thank you for this gorgeous post, I love the way you turn a simple dish in a luculiian adventure!
Just a question: I don’t have or use fish sauce, is there another ingredient that I could add in the sauce to give an extra bit of flavour instead of the fish sauce?
Thanks for sharing!

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32 White on Rice Couple November 26, 2011 at 12:08 pm

Hi Roberta,
You might try Worcestershire or maybe soy sauce if you want to experiment. Otherwise you could always just leave out the fish sauce. The flavor won’t be quite as dimensional, but will still taste nice.
Good luck!

T & D

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33 Amy @ slice o matic November 24, 2011 at 10:07 am

I love those plates, really beautiful and it makes the food really stand out and looks delicious.

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34 Valeria November 25, 2011 at 12:28 am

The boiling thing, it worked really well, we were very happy :))

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35 White on Rice Couple November 26, 2011 at 12:05 pm

Awesome. Thanks for sharing!

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36 J @ ... semplicemente ... J November 25, 2011 at 11:15 am

I want to try to make one new recipe a month … if possible one new recipe a week … this is recipe is making the list!

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37 a suburban kitchen November 25, 2011 at 12:57 pm

Looks delicious.

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38 Dani G. November 26, 2011 at 11:26 am

Thanksgiving weekend, wicked children, and now I must make this. Like I really need to eat more! :D Hope you had a marvelous Thanksgiving, too.

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39 Carol November 26, 2011 at 1:27 pm

Oh my goodness… this looks so incredible! I’m practically drooling looking at the photos. I love potatoes, love curry.. Never thought to combine the two! Thanks!

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40 nicole November 26, 2011 at 5:54 pm

Just made this recipe for dinner and it turned out amazing. You are so creative, thanks again for another wonderful recipe!!!

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41 Sheena Bates November 26, 2011 at 9:24 pm

These look incredible. I love your photography as well. I will have to try these for sure.

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42 Carroll @Vanilla Lemonade November 27, 2011 at 4:21 am

This looks sooo good! I love the pan fry and the actual Smash!

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43 AK November 27, 2011 at 7:24 am

hi, thanks for this gorgeous recipe. i was wondering what would work with this if you want to make part of a full meal? can you add chicken breast strips or does that upstage the glory of the smashed potatoe? what could one cook along side it otherwise?

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44 Jeanette November 27, 2011 at 4:46 pm

My kids love smashed potatoes and the Thai inspired curry sauce just puts this in a whole other category – definitely making this!

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45 Katie @ Epicurean Mom November 28, 2011 at 11:18 am

Diana and Todd- This looks AMAZING!!! I adore curry! I’ll be making this asap!

Hope to see you guys soon! Miss you both! :)

xo
Katie

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46 Madeline November 28, 2011 at 4:42 pm

Thanks so much for the curried smashed potatoes recipe. I’ve always had them with garlic, parsley, olive oil and lemon rind, and loved them that way. But now, you’ve taken them to a new level. My hubby and I love them!! They were delicious. I used the S & B brand and it worked well. Your photo of them was all it took. I always look forward to your photos and recipes. Don’t ever stop, please!

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47 joey November 29, 2011 at 12:23 am

This looks awesome! I’ve never had smashed potatoes and the idea just sounds genius! And with curry sauce!! Double genius…definitely trying this!

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48 kim November 30, 2011 at 4:49 am

Can’t wait to try this! Visit me for Biscuits and Gravy :)

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49 nicole November 30, 2011 at 10:21 am

sooo making these!

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50 belle (tinkeringinthekitchen) December 3, 2011 at 6:06 am

What a delicious idea :) Ive just bookmarked to try out tomorrow. Thanks! Belle

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51 Culinary Collage December 3, 2011 at 9:35 am

This recipe looks absolutely wonderful. I love the combination of coconut and curry…..yum!

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52 Greg December 3, 2011 at 9:50 am

Was in the local Whole foods picking up supplies for these for tonights dinner. 5 people asked what i was making…referred them all you your website. Looking forward to “Curried Smashed Fingerlings” tonight.

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53 Lori Lynn December 4, 2011 at 8:18 pm

Ooh, this is great. Love the fish sauce in the recipe.
LL

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54 Kausambi@Coloredgrains December 7, 2011 at 2:02 am

Beautiful!

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55 Curt December 9, 2011 at 10:31 am

I really like this recipe idea. I thought at first “Smashed Potatoes” was just a play on words until I saw the pictures.

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56 Jo January 11, 2012 at 9:50 am

This was utterly amazing! Thanks for the great recipe! We made the potatoes and then drizzled the whole plate (roast chicken, crispy potatoes and steamed green beans) with the curry sauce.

Love your blog!

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57 Canal Cook November 25, 2012 at 5:51 am

These look delicious. We used to have curry chips for lunch in our Uni canteen, these look like a very grown-up gourmet version of them

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58 Le Petit Chef May 16, 2013 at 7:56 pm

I’m literally running to the kitchen right now to make this!

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59 Kirsty November 19, 2014 at 2:33 am

Todd and Diane, these look like an awesome side. The curry sauce sounds so versatile, I could imagine it on a chicken/mango salad even. Yum! Kirsty

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