Curry Mustard

Crispy Smashed Potatoes

Mackenzie Smith Kelley made the crispiest roasted potatoes that we love to pair with a sweet & spicy yogurt dip . The sauce is so simple yet delicious, you may find yourself dipping everything in it!

Serves 4-5

Ingredients

2 pounds red or Yukon Gold baby potatoes

salt

1/3 cup olive oil

Salt and pepper, to taste

1 cup Plain yogurt (can use regular, Greek or labne)

1-2 tablespoons Brooklyn Delhi Sweet Mango Chutney

Brooklyn Delhi Guntur Sannam or Ghost Pepper Hot Sauce

Fresh mint and dill, minced

Method

Preheat the oven to 450º F. Place potatoes in a large pot with cold water and a hearty amount of salt. Bring to a boil over high heat and cook until potatoes are fork-tender, about 15-20 minutes. Make sure to check on them as you don't want them to fall apart. Cooking times may vary depending on the size of your potatoes. Drain and let the potatoes rest for about 10 minutes to dry and cool slightly.

Place potatoes on a rimmed baking sheet and gently smash them down (a measuring cup works well). Drizzle oil over potatoes and season generously with salt and pepper. Toss gently to coat evenly (I use my hands). Roast for about 35-40 minutes, until golden and crispy.

While the potatoes are roasting, stir together the yogurt and Mango Chutney to taste and top with drops of Guntur Sannam or Ghost Pepper Hot Sauce.

Once potatoes are nice and crispy, remove from the oven, sprinkle with fresh herbs and serve hot with dip!