About the Recipe
Ingredients
6 oz. cooked, cooled fingerling or small yellow potatoes (simmered 20 minutes or until fork-tender)
1 tablespoon olive oil
5 oz. fresh mixed vegetables (broccoli, summer squash, zucchini, carrots, bell pepper, etc.), cut into 1" cubes
1 package of instant Japanese curry (S&B Golden or similar)
1 tablespoon green onion, sliced
Pinch of salt
Preparation
Smash cooled, cooked potatoes into an even layer. Heat a non-stick frying pan over medium heat. Add small amount of olive oil. Pan-fry smashed potatoes until golden brown (about 5 minutes), flip and continue cooking until bottom is golden brown (about another 5 minutes). While smashed potatoes are cooking, toss mixed vegetables in remaining olive and salt, then roast in the oven at 425 degrees for approximately 15 minutes, or steam in the microwave. Prepare curry according to package instructions (typically 2 cups boiling water, simmered for 5 minutes).
Once browned, place smashed potatoes on platter and top with cooked vegetables and 1/5 of the prepared curry sauce. Garnish with sliced green onion.