Smashed potatoes are a great side dish or snack. 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 with a curry gravy. If you’re looking for a different and flavorful way to enjoy potatoes, then these are it!
Smashed Potatoes Recipe
Smashed potatoes have been around for quite a while, but for us our exposure and love of smashed potatoes comes Cristiana Ferrare. She cooked us up a bath when we were photographing her cookbook, A Big Bowl of Love. The next smashed potato adoration source was from LA’s restaurant maven, Nancy Silverton. Her smashed fingerling potatoes served up at Mozza are nothing short of divine. Thus we were inspired to create our own version in 2011 with a healthy dose of curry gravy or curry sauce.l
Video: Smashed Potatoes Recipe with Curry Sauce (Gravy)
Alternative to Holiday 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. If you’re still craving saucy potatoes, these scalloped potatoes are divine.
Smashed Potatoes w/ Curry Sauce
Yield: 6servings
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
We like using small fingerling potatoes because they’re tender and perfect small bites, but any small whole 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.
Boil potatoes in salted water until they’re tender when pierced with a fork, usually about 10-20 minutes depending on the potato type and size. 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.
Heat large skillet and add about 2 Tablespoons of olive oil. Fry both sides of the potato until golden brown. Set aside.
Make the curry sauce: Heat a large oven-safe skillet on medium-high heat and then add 1 Tablespoon of olive oil. Add minced garlic & ginger and cook until fragrant, about 30 seconds.
Stir in 1 Tablespoon curry powder, 14 oz. coconut milk, 1-2 Tablespoons fish sauce, 2 teaspoons chili garlic sauce, and lime zest. Stir until combined (whisking the curry if needed to break up any clumps of curry powder). Bring to a simmer, and gently simmer for about 3 minutes for all the flavors to combine.
Add the 1 Tablespoon lime juice then then taste the curry for flavor and add any salt or other seasonings if desired to adjust the final flavor.
Pour sauce over the potatoes. If desired, squeeze extra lime juice, top with chopped cilantro and enjoy!
This post was originally published in 2011. It’s an oldie but goodie!
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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.
The kids really loved helping out with smashing the potatoes. This came out really great. I loved the Thai curry sauce you added to the potatoes.
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!