Curried Smashed Potatoes
I know the stereotype is that people in Hawaii eat only rice and it is somewhat true, but it is always a treat to eat potatoes and I especially love curried smashed potatoes!! I like using fingerling potatoes the most for this recipe, but any small potato will work nicely (Baby Reds, Baby Yukons, etc.)
2 lbs. Fingerling Potatoes, scrubbed and dried
1/4 c Extra Virgin Olive Oil
2 Tablespoons unsalted Butter
2 Tablespoons Curry Powder (for initial braise of potatoes)
14 oz Coconut Milk
3 T Curry Powder (for curry sauce)
3 T Honey
1 1/2 Tablespoons Fish Sauce
1 1/2 Tablespoons Chili Garlic Sauce
Extra Virgin Olive Oil for searing potatoe
In a large saute pan over medium heat, combine potatoes, olive oil, butter, and 2 T curry powder. After butter melts, stir to evenly coat potatoes, then cover and cook for 30 minutes or until tender when pierced with a fork. Remove from pan and set aside to cool slightly.
Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.
After potatoes have cooled enough to handle, smash them to approx. 1/2?" thick with the palm of your hand or the flat of a chef knife. Heat a large saute pan over medium-high heat. Add just enough oil to lightly coat the pan.
Sear each side of the smashed potatoes for 1 minutes or until the face is golden and crispy. Combine with curry sauce and serve immediately.