In a warm coconut sauce filled with aromatic curry spices, the rich and creamy, buttery textured Dutch Yellow Potatoes have never been better!
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.
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.
Add the smashed potatoes and gently coat them well with the sauce.
The amount of chile pepper you add depends on the level of heat you like. 1 teaspoon of a very hot pepper will give you a medium-mild result.