Inspired by White on Rice Couple
Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika
- 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 a 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.
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.