Curried Smashed Potatoes
There is nothing more delicious than fried potatoes! I said it. Fight me all you want, but we all know that deliciously fried potatoes make the world go ‘round, and will make even the pickiest eaters happy- that’s a win-win!
You’ve probably seen this preparation before, and I really enjoy it because of the texture of the crag-like edges. They get a particularly striking crispiness that is pleasantly delicious. This recipe is kind of a hybrid between a french fry and a boiled potato, and the results are easy to obtain, and will be a welcome preparation at your table.
- 1-2 Tablespoon Full Circle Ghee Curry Spice
- 2 pounds Yukon Gold Potatoes, or fingerlings
- Optional: Condiments
- Boil some moderately salted water. Meanwhile, wash and scrub your potatoes.
- Put potatoes in the water and boil until fork tender. You’re looking for just a slight resistance when you put in the fork. A reminder that we’re not making mashed potatoes so avoid boiling the crap out of them. You want there to be a little give to them, so you can smash them easily, and also so that they won’t turn to mush when you fry them.
- When the proper doneness is achieved, drain from the water and place on a clean plate or cutting board to cool slightly.
- After cooling for about 10 minutes they should be easy to handle. Working one-by-one, smash the potatoes using something with a flat bottom- spatula, bottom of a mason jar, a bacon press, whatever you have that is flat and can allow you to measure the pressure you apply. Press the potatoes so they lay ½ inch flat. The edges should creep out and they should look like, well, smashed potatoes.
- Salt the smashed potatoes. In a saute pan, set to Medium-High, heat a couple tablespoons of Full Circle Ghee Curry Spice and let it warm and liquify. For a different take on them, you can use a Traditional or Mediterranean Herb to change up their flavor.
- Add potatoes salted side down and cook until edges and bottoms have some color- about 5 minutes. Flip them once the potatoes are sufficiently crispy.
- Cook on the other side for an additional 5 minutes, or until crispy. *If the pan is looking a little dry, don’t be afraid to add some more ghee. Potatoes are thirsty, and require a sufficient amount of fat to thoroughly crisp.
- Once they are thoroughly crisped, sprinkle with salt and pepper and serve.
- Ketchup is arguably a potato’s best friend, however, a red mojo sauce or a patata brava sauce would treat these well! Your potato, your vibe!
The only trick/suggestion I offer from this recipe is to get the pan nice and hot with the ghee. If your pan is too low those potatoes will not crisp properly and will take a little longer than expected.