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Recipe by:

Dana Ramsey

Crispy Smashed Yukon Gold Potatoes with Thai Curry Sauce

Smashed Yukon Gold potatoes are roasted until crispy and served with a creamy Thai curry sauce for a delicious twist on a holiday classic.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Potatoes and Seasoning
  • 2 pounds Yukon Gold potatoes
  • 3 Tbsp. olive oil
  • Salt and pepper to taste
Group: Curry Sauce
  • 1 cup coconut milk
  • 2 Tbsp. red curry paste
  • 1 Tbsp. soy sauce
  • 1 Tbsp. lime juice
Group: Garnish
  • Fresh cilantro or green onions for garnish

Equipment

  • Oven
  • Large pot
  • Baking sheet Lined with parchment paper
  • Saucepan

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. In a large pot, bring salted water to a rolling boil, add Yukon Gold potatoes, and cook until fork-tender (about 15-20 minutes).
  3. 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.
  4. Drizzle the smashed potatoes with olive oil, season with salt and pepper, and roast for 25-30 minutes, flipping halfway through.
  5. In a saucepan, combine coconut milk, red curry paste, soy sauce, and lime juice; whisk until smooth and bring to a gentle simmer.
  6. Arrange the crispy potatoes on a serving dish, drizzle the Thai curry sauce over them, and garnish with cilantro or green onions.

Notes

This dish brings a cozy holiday vibe while introducing bold flavors, perfect for family gatherings.