Crispy Curried Smashed Potatoes Recipe

When it comes to potatoes you really can’t go wrong in my opinion. If you don’t like potatoes, what are you doing? There’s so many ways you can have potatoes and you’re telling me you haven’t found one you like?! I’m just pulling your leg, but I’m trying to emphasise just how glorious this one vegetable is.

Now, these curried smashed potatoes are served on a bed of minted yogurt sauce and pistachios. This dish is the perfect level of spice. Crispy edges, fluffy middle and all basted in a flayvaful, garlicky curry butter. The spices of the curry hum in your mouth while the minted yogurt sauce comes through to add a refreshing cooling kiss. I adore this recipe. 

This recipe is extracted from Flayvaful by Nathaniel Smith (Murdoch Books, £22) Photography: Steven Joyce

Try Nathaniel's recipe for Sticky Tamarind RibsChipotle Salmon Rice!

Ingredients for Crispy Curried Smashed Potatoes

  • 1 kg new potatoes or small red waxy potatoes
  • 2 tablespoons flaky salt, plus extra for sprinkling
  • 80 ml vegetable oil or olive oil, plus 1 tablespoon for the sauce
  • 250 g thick Greek yogurt
  • 40 g bunch of fresh coriander (cilantro), without the stems
  • 40 g fresh mint, leaves picked
  • 1 garlic clove, peeled juice of ½ lime
  • 1 teaspoon caster sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 2 teaspoons honey
  • 3 tablespoons tamarind chutney or sauce
  • 2 tablespoons crushed salted pistachios
  • 1 tablespoon pomegranate seeds

For curry butter

How to make Crispy Curried Smashed Potatoes

  1. So, the first thing you want to do is make the curry butter. Over medium heat, add the oil to a small pan and, once hot, add the curry powder, coriander, garam masala, cumin, chilli powder, turmeric, ginger and cinnamon. Stir regularly and allow your spices to toast for 1–2 minutes, then remove from the heat and allow to cool.
  2. Once the infused oil has cooled, add it to a food processor or bowl with the butter, salt, lime juice and garlic. Your curry butter needs to be room temperature, so this means you should easily be able to poke your butter and leave an indent. Pop the butter to the side.
  3. Preheat the oven to 210°C fan (450°F/Gas mark 8).
  4. Wash the potatoes, then place them in a pot and cover with cold water. Add the 2 tablespoons of flaky salt and bring to the boil.
  5. Cook for 10–15 minutes, or until the potatoes are cooked through
  6. and can be pierced with a fork (NOT MUSH Y). Cooking times will vary depending on the size of your potatoes, so keep an eye on them as you may need to pull out some of the smaller ones first.
  7. Once cooked, drain your potatoes and allow to cool for 5 minutes before placing them on a baking tray in a single layer. Bake for
  8. 10 minutes to dry out the potatoes (this makes it easier to smash them). Take a small pan, flat-bottomed glass or a wide spatula and smash the potatoes lightly to create a flat surface on both sides. Once smashed and 1–2 cm thick, pour over the oil and make sure it’s evenly dispersed before sprinkling with flaky salt.
  9. Cook in the oven for 25–30 minutes, or until golden and cwispyyyyy.
  10. While the potatoes bake, prepare the cooling sauce. Bang the yogurt, coriander, mint leaves, garlic, 1 tablespoon of olive oil, the lime juice, sugar, salt, cumin and honey in a blender and blend until smooth. Remember it’s a cooling sauce, so adjust with more lime, mint or yogurt if needed.
  11. In the last 5 minutes of the potatoes cooking, add 5 tablespoons of the curry butter to the potatoes, carefully coat in the butter and roast for another 5 minutes.
  12. Sprinkle your potatoes with a lil salt and serve on a bed of mint sauce, topped with tamarind chutney, pistachios and pomegranate.
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