Smashed Potatoes with Curry Aioli

 

Serves 4 to 6 as a side

Ingredients

  • 1 tablespoon + 1 teaspoon sea salt, divided
  • 3 pounds gold potatoes, small to medium
  • Avocado oil spray
  • A few twists of black pepper
  • ½ teaspoon garlic powder
  • 2 scallions, sliced, for serving

For the curry aioli

  • ½ cup mayo or vegan mayo
  • 1 tablespoon Thai & True Massamun Curry Paste
  • 1 teaspoon maple syrup

Instructions

  1. Bring a pot of water to a boil and sprinkle in 1 tablespoon of sea salt. Carefully lower the potatoes into the water and return to a boil. Boil the potatoes for 20 to 25 minutes, until tender and easily pierced with a fork. 
  2. Line a baking sheet with paper towels. When the potatoes are done, remove them from the boiling water with a slotted spoon and set them aside to dry. 
  3. Preheat your oven to 400F degrees. Remove the potatoes from the baking sheet, then spray the baking sheet with avocado oil spray. 
  4. Arrange the potatoes in rows, leaving a couple inches of space between each one. Use a flat bottom glass or mug to smash each potato. You want them about ½ inch thick. The skins will split - this is fine! Allow the potatoes to dry for another 5 minutes or so. 
  5. Coat the potatoes generously with avocado oil spray. Sprinkle them with the remaining teaspoon of sea salt, black pepper, and garlic powder. Bake the smashed potatoes for 45 to 50 minutes, until golden brown and crispy. 
  6. While the potatoes roast, make the curry aioli by combining the mayo or vegan mayo, Thai & True Massamun Curry Paste, and maple syrup in a bowl. Stir until smooth.
  7. Serve the smashed potatoes directly on the baking sheet or transfer them to a platter. Drizzle with curry aioli and sprinkle with scallions. Enjoy warm.
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