Description
These golden smashed curry roasted potatoes are the perfect side or appetiser. Packed with flavour and easy to make, they’ll certainly be a crowd-pleaser!
Ingredients
- 1 kilo / 2.2 pounds potatoes*
- 1½ teaspoons salt
- ⅓ cup / 65ml neutral oil (we use rice bran oil)
- ¼ cup fresh curry leaves (loosely packed)
- 1 tablespoon garlic powder
- 1½ tablespoons curry powder
- ¼ teaspoon chilli powder (or to taste)
Toppings: (optional)
- Coconut yoghurt
- Coriander / cilantro, leaves and stems finely chopped
- Red chilli, finely sliced
Instructions
- Preheat the oven to 200 degrees Celcius fan-forced (390 degrees Fahrenheit).
- Peel and wash the potatoes and cut into larger bite sizes pieces.
- Add them to a pot with ½ teaspoon of the salt and cover with cold water. Cover enough so there’s about an extra inch of water covering them. Bring them to a boil on high heat, and once simmering, cook for another 8-10 minutes. You want a fork to go through without any resistance but not fall apart.
- While the potatoes cook: Add the oil and curry leaves to a frypan or skillet on medium heat and heat until the curry leaves start to sizzle. Once they have slightly curled and become translucent, remove the pan from heat. This will take anywhere from 1.5 minutes to 3 minutes. (see image above of the fried curry leaves for reference)
- Over a large bowl, strain the oil into the bowl and place the curry leaves on a plate with some paper towel and set aside.
- To the oil, add the garlic powder, curry powder, chilli powder, and salt and mix to combine well.
- Once the potatoes are done, strain them and let them sit in the colander to release as much of the steam as possible for around 10 minutes.
- Add the potatoes to the bowl with the spices and oil and carefully toss them to completely coat them.
- Spread them out on a large baking tray or sheet pan and make sure that all the potatoes are spread evenly and not on top of each other. You also don’t want them touching so that they can roast rather than steam.
- Place into the oven and bake for 15 minutes. Pull them out and with a potato masher (or something with a flat surface), push the potatoes down lightly to expose some of the insides of the potatoes. Don’t mash them!
- Place them back in the oven and roast for another 15-20 minutes. Keep an eye on them towards the end to make sure that they don’t burn.*
- Remove them from the oven, and serve on the plate with the optional toppings.
Notes
Potatoes: It’s best to use a waxy potato for this recipe. Alternatively, find a potato that is an all-purpose potato, as they will work fine as well.
Roasting potatoes: The potatoes will vary slightly on how quickly they bake. It has to do with potatoes’ starch and sugar content, varying seasonally, their age, and how they have been stored.
Please see tips and tricks earlier in the post to get the best results.
This recipe was originally posted in June 2017. It was altered and updated in August 2022.
- Diet: Vegan
