Baby or fingerling smashed Potatoes, cooked whole, smashed to flatten and crack, then seared on a pan to crisp up. It is one of our favorite ways 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. 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.
Watch Vide of our Delicious Smashed Potatoes
We 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. 😉 The curry sauce on top adds a wonderfully savory, saucy and delicious addition to each potato bite. It’s become a favorite in our household when we’re craving potatoes in a different way.
Enjoy! -diane and todd
Cooking Method: slowly cook baby potatoes until they’re tender
smash the potatoes gently then crisp up both sides of potato 
Serve with thai curry sauce and enjoy!
This post was originally published in 2011 and re-published in 2018 with a new video and recipe format.
We like using fingerling potatoes because they’re tender and perfect small bites, but any small potato will work nicely (Baby Reds, Baby Yukons, etc.)
Some coconut milks are thicker than others. If you prefer a thinner curry, add some water or chicken stock to thin to your desired consistency.
- 2 pounds Fingerling Potatoes , scrubbed and dried
- 2 Tablespoons Olive Oil
- 1 Tablespoon Olive Oil
- 3 cloves Garlic
- 1 -inch knob Ginger , minced
- 1 Tablespoon Curry Powder
- 14 ounces Coconut Milk
- 1-2 Tablespoons Fish Sauce , or to taste
- 2 teaspoons Chili Garlic Sauce , or to taste
- zest 1 Lime
- 1 Tablespoon Lime Juice , or to taste
- Kosher Salt , to taste
- 1/2 cup chopped Cilantro (optional)
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Boil potatoes in salted water until they’re tender when pierced with a fork. Drain them and allow to cool to the touch. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much to where it breaks apart losing its shape and becoming too hard to handle.
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Heat large skillet and add oil. Fry both sides of the potato until golden brown. Set aside.
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Make the curry sauce: Heat a large oven-proof skillet on medium-high heat and then add oil. Add garlic & ginger and cook until fragrant, about 30 seconds. Stir in curry powder, coconut milk, fish sauce, chili garlic sauce and lime zest. Stir until combined (whisking the curry if needed to break up any clumps of curry powder).
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Bring to a simmer, and gently simmer for about 3 minutes for all the flavors to combine. Add the lime juice then then taste the curry for flavor and add any salt or other seasonings if desired to adjust the final flavor.
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Pour sauce over the potatoes. If desired, squeeze extra lime juice, top with chopped cilantro and enjoy!
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This looks beautiful, I love all the spices!
I cannot wait to try these Smashed Potatoes. Looks so good. 🙂
Seriously, nothing beats Smashed Potatoes. These look so perfect! 🙂
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
I’m literally running to the kitchen right now to make this!
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
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!
I really like this recipe idea. I thought at first “Smashed Potatoes” was just a play on words until I saw the pictures.
Beautiful!
Ooh, this is great. Love the fish sauce in the recipe.
LL
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.
This recipe looks absolutely wonderful. I love the combination of coconut and curry…..yum!
What a delicious idea 🙂 Ive just bookmarked to try out tomorrow. Thanks! Belle
sooo making these!
Can’t wait to try this! Visit me for Biscuits and Gravy 🙂
This looks awesome! I’ve never had smashed potatoes and the idea just sounds genius! And with curry sauce!! Double genius…definitely trying this!
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!
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
My kids love smashed potatoes and the Thai inspired curry sauce just puts this in a whole other category – definitely making this!
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?
This looks sooo good! I love the pan fry and the actual Smash!
These look incredible. I love your photography as well. I will have to try these for sure.
Just made this recipe for dinner and it turned out amazing. You are so creative, thanks again for another wonderful recipe!!!
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!
Thanksgiving weekend, wicked children, and now I must make this. Like I really need to eat more! 😀 Hope you had a marvelous Thanksgiving, too.
Looks delicious.
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!
The boiling thing, it worked really well, we were very happy :))
Awesome. Thanks for sharing!
I love those plates, really beautiful and it makes the food really stand out and looks delicious.
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!
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
Such an interesting and bet delicious way to cook potatoes. And the curry sauce, mmmm. Delicious!
Stunning photos!
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!
We almost used that phrase in the title ;). Thanks for the sweet comment!
T & D
Happy Thanksgiving to you too! Can wait to see you again.
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!
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
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.
these look delicious!
I am loving this idea! That curry sauce is sounding amazing right about now.
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!
I can’t tell you how good this looks. It is the kind of “cuisine” my husband loves.
Hi,
What type of curry powder did you use?
Thanks for the wonderful recipe!
Hi Vi,
We make our own curry spice mix, but whichever your favorite is will work great.
These potatoes have been calling my name all day. I’m going to make them for dinner tonight!
Curry sauce with the potatoes – fabulous!
Who knew potatoes could be so stunning? This is awesome.
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.
Dear. God. Yes.
This reminds me of Jacques Pepin’s recipe with a super yummy twist. I can’t wait to try them this way.
Always a wonderful twist on classic dishes from you two. Thanks and I will try these today.
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.
this is seriously making me drool on my desk, love smashed potatoes! and the addition of a curry sauce. Unusual and genius 🙂
Smashed potatoes are a true comfort food for me. Have never tried them with sauce. This one sounds delicious.
Oh, I think the curry sauce would really make these a showstopper! I’ll be trying this one!
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…
If I didn’t have picky-eater kids coming for Thanksgiving, I’d definitely add these to my holiday menu!
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.
These looks so yum!! I am always trying to find new ways of cooking potatoes to go with a simple steak – this looks perfect!
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 🙂