Ready in: 1 hour · Serves: 4 · Technique: Roasting · Storage: Up to three days for potatoes, one week for sauce.
Quick Answer
Smashed Yukon Gold potatoes are roasted until crispy and served with a creamy Thai curry sauce for a delicious twist on a holiday classic.
Introduction: As the golden hues of autumn settle over New York City, I find my kitchen becoming a haven for warmth, hospitality, and creativity. With Thanksgiving and Christmas around the corner, I'm constantly on the hunt for dishes that present a delightful twist on classic comfort food-enter these Smashed Potatoes with Thai Curry Sauce. This dish not only brings a comforting vibe but also introduces an exotic flair that can elevate any holiday table, making it a memorable experience for family and friends alike.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Brings a unique twist to traditional comfort food with a delightful blend of flavors.
- Easy to prepare and perfect for holiday gatherings with family and friends.
- Can be made ahead of time and simply reheated for convenience.
- Combines the crispy texture of smashed potatoes with a creamy and spicy sauce.
- A great way to introduce your guests to bold, exotic flavors.
Ingredients
Gather the following ingredients for a flavorful dish.
Potatoes and Seasoning
- 2 pounds of Yukon Gold potatoes
- 3 tablespoons of olive oil
- Salt and pepper to taste
Curry Sauce
- 1 cup of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
Garnish
- Fresh cilantro or green onions for garnish
How to Make Smashed Potatoes with Thai Curry Sauce (Step-by-Step)
This dish is a fun and satisfying way to prepare potatoes with a unique sauce.
Step 1: Preheat the Oven
Start by preheating your oven to 450°F (230°C). This temperature will help achieve the crispy exterior we're looking for.
Step 2: Boil the Potatoes
In a large pot, bring salted water to a rolling boil. Carefully add your Yukon Gold potatoes and cook them until fork-tender, which usually takes about 15-20 minutes. Aim for tender potatoes that are soft enough to smash but not too mushy.
Step 3: Smash Those Potatoes
Once the potatoes are cooked, drain them and allow them to steam for a few minutes. Place them on a baking sheet lined with parchment paper, and using the bottom of a glass or a sturdy spatula, gently smash each potato until they're about half an inch thick. It's quite a satisfying process!
Step 4: Season and Roast
Drizzle the smashed potatoes with olive oil and generously season with salt and pepper. Place them in the oven and roast for about 25-30 minutes, flipping halfway through, until they become golden brown and crispy.
Step 5: Prepare the Curry Sauce
In a saucepan over medium heat, combine the coconut milk, red curry paste, soy sauce, and lime juice. Whisk the mixture until smooth and bring it to a gentle simmer. The aromatic fragrance of the curry will fill your kitchen, enhancing that cozy holiday vibe.
Step 6: Serve
Once your potatoes are crispy and your sauce is steaming, it's time to serve. Arrange the smashed potatoes on a serving dish and generously drizzle the Thai curry sauce over them. Finish with fresh cilantro or green onions to add color and a burst of flavor.
Common Mistakes to Avoid:
- Overcooking the Potatoes: Keep an eye on them while boiling. If they're too soft, they'll turn to mush when you smash them.
- Not Using Enough Oil: Ensure that all smashed potatoes have a good drizzle of olive oil; this is key to achieving crispiness.
- Skipping Taste Testing: Always taste your curry sauce as you cook. Adjust the flavors as needed, especially with lime juice and salt.
Tips and Tricks for Success:
- For an additional depth of flavor in the curry sauce, consider sautéing some minced garlic and ginger in a little oil before adding the coconut milk.
- If you want to dial up the spice, add a finely chopped red chili or a pinch of red pepper flakes to the curry sauce.
- Make sure to use fresh cilantro or green onions for garnish as they add a vibrant pop of color and flavor to the dish.
Variations:
- Swap Yukon Gold potatoes for sweet potatoes for a different flavor profile.
- Use green curry paste instead of red for a milder taste.
- Substitute coconut milk with heavy cream for a richer sauce.
- Add roasted vegetables, like carrots or bell peppers, to the curry sauce for extra texture and flavor.
How to Serve:
- Arrange smashed potatoes on a large platter for a family-style meal.
- Drizzle the warm curry sauce over the potatoes just before serving.
- Garnish with fresh cilantro or green onions for added flavor and presentation.
- Serve alongside grilled chicken or tofu for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the smashed potatoes in advance and store unroasted in the fridge for up to 24 hours.
- Storage: Store any leftover smashed potatoes and curry sauce separately in airtight containers in the refrigerator.
- Reheating: Reheat in the oven for the best results, ensuring the potatoes regain their crispiness.
- Freezing: Not recommended for this dish, as the texture may be compromised upon thawing.
Recipe Notes / What I Learned
During my testing, I discovered that the magic really happens when these two eclectic flavors meet; the creamy and spicy curry sauce perfectly complements the rustic nature of the smashed potatoes. This dish is not only a crowd-pleaser but also a delightful way to introduce your guests to bold flavors without losing that comforting home-cooked feel.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 5g protein · 40g carbs · 16g fat
Recipe by:
Crispy Smashed Yukon Gold Potatoes with Thai Curry Sauce
Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C).
- In a large pot, bring salted water to a rolling boil, add Yukon Gold potatoes, and cook until fork-tender (about 15-20 minutes).
- Drain the potatoes, let them steam for a few minutes, then place on a baking sheet and gently smash each potato until about half an inch thick.
- Drizzle the smashed potatoes with olive oil, season with salt and pepper, and roast for 25-30 minutes, flipping halfway through.
- In a saucepan, combine coconut milk, red curry paste, soy sauce, and lime juice; whisk until smooth and bring to a gentle simmer.
- Arrange the crispy potatoes on a serving dish, drizzle the Thai curry sauce over them, and garnish with cilantro or green onions.
Notes
FAQs
What type of potatoes work best for smashed potatoes?
Yukon Gold potatoes are ideal for smashed potatoes due to their buttery richness and ability to hold their shape well during cooking.
Can I make the curry sauce spicier?
Yes, to add more heat to the curry sauce, consider adding a finely chopped red chili or a pinch of red pepper flakes while cooking.
How do I store leftovers?
Store any leftover smashed potatoes and curry sauce separately in airtight containers. The potatoes will last up to three days in the refrigerator, while the curry sauce can be stored for up to a week.
