Inspired by White on Rice Couple
Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.
- 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed
- 1 tsp salt for boiling potatoes
- 2 Tbsp. olive oil
- 1 tsp curry powder
- 2-3 shallots, diced
- 2 garlic cloves, finely minced
- 2 tsp dry dill or 2 Tbs. chopped fresh dill
- 1 tsp smoked paprika
- salt and freshly ground black pepper, to taste
- 1 cup yogurt or sour cream, for serving
- fresh mint for garnish
In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.
Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.
After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy.
Serve immediately with fresh mint leaves and sour cream or yogurt.