Crispy Curried New Potatoes

Ingredients (6)

  • 1 1/2 pounds new potatoes, all about the same size
  • 1/3 cup vegetable oil
  • 1 medium shallot, thinly sliced
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt, plus more as needed
  • Plain yogurt, for serving
Try Amazon Fresh
Nutritional Information
  • Calories306
  • Fat18.64g
  • Saturated fat1.25g
  • Trans fat0.14g
  • Carbs32.52g
  • Fiber4.49g
  • Sugar2.52g
  • Protein3.88g
  • Cholesterol
  • Sodium250.83mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Crispy Curried New Potatoes

Sweet new potatoes get a boost of flavor from curry powder and fried shallots. First, shallots are fried until they’re brown and crunchy; then boiled potatoes are smashed, seasoned with curry powder, and fried in the same pan as the shallots until they’re crusty and golden. Drizzle on some yogurt and serve them as a side dish for roasted chicken or a steak. To jazz them up even more, stir some cayenne into the yogurt and sprinkle the potatoes with chopped cilantro.

See more spring recipes.


  1. 1Place the potatoes in a large saucepan and cover them with water by 1 inch. Season generously with salt, cover with a tightfitting lid, and bring to a boil over high heat. Remove the lid and cook the potatoes until a sharp knife easily pierces them and they easily fall off the knife, about 10 to 15 minutes.
  2. 2Using a slotted spoon, transfer the potatoes to a baking sheet. Use the bottom of a measuring cup to smash each potato until it bursts and is flattened to about 1/2 inch thick; set the potatoes aside.
  3. 3Heat the oil in a large frying pan over medium-high heat until shimmering. Meanwhile, line a small plate with paper towels and set it aside. Add the shallots to the pan and fry, stirring often, until browned, about 3 to 5 minutes (be careful not to burn the shallots, as some pieces may brown faster than others). Remove with the slotted spoon to the prepared plate, season with salt, and set aside.
  4. 4Add the curry powder to the pan and stir until fragrant, about 20 seconds. Using your hands, carefully add the smashed potatoes to the pan. Use a metal spatula to flatten them into an even layer. Season with the measured salt and cook undisturbed until browned and crusty on the bottom, about 6 to 8 minutes. Flip, press into an even layer, and cook undisturbed until browned on the other side, about 4 minutes more.
  5. 5Sprinkle the fried shallots over the potatoes and toss to combine. Taste and season with additional salt as needed. Serve immediately, passing the yogurt on the side.
Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...