In a warm coconut sauce filled with aromatic curry spices, the rich and creamy, buttery textured Dutch Yellow Potatoes have never been better!As I’ve told you before, my recipe inspiration comes from all over — anything from the produce that’s in season and the temperature outside, to the mood I’m in and flavors I’m craving. It can also be artwork I see in books, aromas in the air, what’s in my pantry, and a million things in between.
A few months ago, my aunt gave me the most beautiful red, ceramic serving pot. She’d never had the perfect occasion to use it and said she could imagine it filled with a hearty soup or stew in one of my photographs.
Cut to a couple of weeks ago when I received a bundle of Baby Dutch Yellow Potatoes from Melissa’s Produce with a new kitchen tool called a Smood, from Dreamfarm.
Within seconds I new what would go in the red pot — Coconut Curried Smashed Potato Stew.
I knew the colors of the stew would be beautiful against the deep red pot.
And “smashing” the potatoes with the Smood, would make them ideal for soaking up the curry flavors in the stew.
So there you have it, red ceramic inspiration! 🙂
I’m not usually interested in specialized kitchen tools. I’m more of a DIY chef — I typically smash potatoes with the bottom of my smallest sauté pan. However, the Smood intrigued me and I’m so glad I tried it because it’s super cool! It smashed my potatoes with ease and no mess. And more importantly, it kept the ever-so-delicious buttery texture of the potatoes without ruining the nicely crisped skin. You can use as much pressure as you’d like — the more pressure used, the more you mash. For the smash, it’s just one gently push. 🙂 (I’m definitely adding this to my Gifts for the Cook Who You Think Has Everything this year.)
This is not a sponsored post. Melissa’s Produce gave me the potatoes for recipe testing and Dreamfarm gave me the Smood for review. As always, I only write about things I love.
Coconut Curried Smashed Potato Stew Recipe
- 3- pounds Baby Dutch Yellow Potatoes washed and dried
- 2 tablespoons olive oil plus a bit more for the pan
- 3 cups thick-sliced yellow onion approximately 1 large onion -- see image in instructions
- 3 tablespoons freshly minced garlic approximately 8 small-medium cloves
- 1 1/2 tablespoons fresh ginger pulp from approximately 2 X 1 1/2-inch ginger root -- see image in instructions
- 1 to 2 teaspoons finely minced Thai chile pepper or other hot pepper -- see notes
- 2 teaspoons brown sugar
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 cups coconut milk
- 1 cup vegetable stock
- 1 1/2 cups diced fresh tomatoes
- approximately 2 dozen basil leaves washed and dried
- sea salt and freshly ground black pepper
- a few thin red or green jalapeño slices for garnish
- Preheat the oven to 400 ° F, adjust a rack to the center, and add the potatoes in an even layer to a sheet pan. Drizzle them with the 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Move the pan around to be sure all of the potatoes are evenly coated.
- Once it's preheated, place the sheet pan in the oven and roast the potatoes until they’re tender when pierced with a fork, about 40 minutes. Jiggle the pan to move the potatoes around about halfway through the cooking time. The skins should be wrinkled and slightly golden when they're done.
- While the potatoes are still hot on the sheet pan, gently press them down to "smash" them. You can use a smooth-bottomed meat mallet, the bottom of a small sauté pan -- or, my new favorite kitchen gadget, the Smood.
- While the potatoes are in the oven, coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions to the pan and cook, stirring often, until they're soft and a bit golden, about 8 minutes. This is size I like to slice the onions for this recipe:
- Add the garlic, ginger and chile pepper to the onions. Grate the ginger with a microplane zester if possible. It should be a juicy pulp, like this:
- Cook for about 3 minutes, and then add the brown sugar, cumin, cardamom, turmeric, cinnamon and cloves and stir. Cook until this is very aromatic, about 1 minute.
- Add the coconut milk, stock and tomatoes. Stir to blend, bring to a boil, and then turn the heat to low and simmer gently until it thickens slightly, about 15 minutes.
- Stir in the basil leaves and then season to taste with salt and pepper. (Here's How to Season to Taste.)
- Add the smashed potatoes and gently mix coat them well with the sauce.
- You can serve immediately, but the longer the potatoes sit in the sauce, the more it will seep inside of them and the flavor will be more intense.
Recipe NotesThe amount of chile pepper you add depends on the level of heat you like. 1 teaspoon of a very hot pepper will be medium-mild.