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1
Place the potatoes in a large saucepan and cover them with water by 1 inch.
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2
Season generously with salt, cover with a tightfitting lid, and bring to a boil over high heat.
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3
Remove the lid and cook the potatoes until a sharp knife easily pierces them and they easily fall off the knife, about 10 to 15 minutes.
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4
Using a slotted spoon, transfer the potatoes to a baking sheet.
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5
Use the bottom of a measuring cup to smash each potato until it bursts and is flattened to about 1/2 inch thick; set the potatoes aside.
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6
Heat the oil in a large frying pan over medium-high heat until shimmering.
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7
Meanwhile, line a small plate with paper towels and set it aside.
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8
Add the shallots to the pan and fry, stirring often, until browned, about 3 to 5 minutes (be careful not to burn the shallots, as some pieces may brown faster than others).
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9
Remove with the slotted spoon to the prepared plate, season with salt, and set aside.
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10
Add the curry powder to the pan and stir until fragrant, about 20 seconds.
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11
Using your hands, carefully add the smashed potatoes to the pan.
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12
Use a metal spatula to flatten them into an even layer.
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13
Season with the measured salt and cook undisturbed until browned and crusty on the bottom, about 6 to 8 minutes.
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14
Flip, press into an even layer, and cook undisturbed until browned on the other side, about 4 minutes more.
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15
Sprinkle the fried shallots over the potatoes and toss to combine.
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16
Taste and season with additional salt as needed.
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17
Serve immediately, passing the yogurt on the side.
