Monday, October 24, 2016

Crispy Curried Smashed Potatoes

Crispy-Curried-Smashed-Potatoes

Have you ever had crispy smashed potatoes? To me, they're sort of like potato skins only a few notches above. Skins have tons of toppings but not much potato. Definitely more appetizer than side dish. But smashed potatoes give you the crispiness as well as the full flavor of the potato. But, somehow, I rarely get around to making them.


Crispy-Curried-Smashed-Potatoes
I think the reason is my perception that it's too many steps and I'm busy and it just doesn't happen. I needed a shortcut and the Steamables line from Side Delights turned out to be it.

They're just regular potatoes, pre-washed for convenience, in an easy, microwave steamaable bag that takes the chore out of cooking. After I steamed my first bag and saw how easily I had perfect potatoes, it didn't seem like any work at all to give them a good smash with my potato masher and crisp them up in the oven.

I can think of many flavors that would work well with crispy potatoes but I was in a curry-ish mood. And a tangy yogurt sauce easily replaced gobs of sour cream as the perfect dipping sauce. Enjoy!

Crispy Curried Smashed Potatoes

Crispy-Curried-Smashed-Potatoes
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ingredients (4 Servings)
  • 1 Package Side Delights Steamables (red or yellow) potatoes
  • 3 Tablespoons olive oil
  • 1/4 Teaspoon black pepper
  • 1/4 Teaspoon garlic powder
  • 1/4 - 1/2 Teaspoon curry powder
  • 1 Tablespoon chopped parsley
  • Sprinkling of sea salt, to taste
Yogurt Dipping Sauce:
  • 1 Cup Greek yogurt
  • 1 Small clove garlic, peeled
  • 1 Tablespoon lemon juice
  • 1 Teaspoon chopped dill or parsley
  • Salt and pepper to taste
Instructions
Crispy-Curried-Smashed-Potatoes
Pre-heat the oven to 450 degrees.

Cook the potatoes in their package, in the microwave, for 8 - 9 minutes according to package directions. Let stand unopened for 1 minute and then open and place each potato on a baking sheet lined with parchment paper.

Using a potato masher (you can also do this with a fork), smash each potato down. In a small bowl, whisk together the olive oil, black pepper, garlic powder and curry powder. Drizzle over the potatoes and then sprinkle with sea salt.

Roast in the oven for 20 - 30 minutes or until crispy then top with the parsley and additional sea salt, if desired. Whisk together the yogurt dipping sauce ingredients and serve with the hot potatoes.

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This recipe was sponsored by Side Delights Steamables. Thank you for supporting the products I love and use in my kitchen.


To see more recipe ideas using Side Delights, please check out some of my fellow recipe developers:


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