Best Curry Roast Potatoes Recipes

Curried Roast Potatoes image

Provided by Nurbel

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1/3 cup salted butter
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
2 cloves garlic, crushed
2 dried red chilies
1 1/2 lbs baby new potatoes

Steps:

Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
Add the ground cumin/coriander mix.
Stir well to combine evenly.
Place in a preheated oven, 400 F (200 C) for 5 minutes.
Remove the roasting pan from the oven and add the potatoes.
Stir well so that butter and spices coat the potatoes completely.
Put back in the oven and bake for 20-25 minutes.
Stir occasionally to keep the potatoes evenly coated.
Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
Serve immediately.

Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.7, Carbohydrate 33.8, Fiber 4.8, Sugar 2.6, Protein 4.7

Curry Roast Potatoes image

Provided by rockytuesday

Categories Potato

Time 1h

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 6

3 cups potatoes, peeled and cut into 2-inch cubes
1/2 cup onion, thinly sliced
1 garlic clove, thinly sliced
1 tablespoon coconut oil (olive, corn, or canola oil works too)
2 tablespoons curry paste (Patak's Mild)
1 teaspoon salt

Steps:

Preheat oven to 375°F.
Peel and cube the potatoes.
Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
Drain.
In a baking dish mix together the oil, Patak's Mild Curry Paste.
Coat the drained potatoes, onions, and garlic with the curry.
Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
Serve alone or with plain yogurt.

Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7

Roasted Curry & Rosemary Potatoes image

Provided by kellymbrown

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

Steps:

Preheat oven to 450°F.
Line cookie sheets with aluminum foil.
Add curry and olive oil to a small sauté pan.
Heat over medium heat, stirring occasionally, until curry is completely dissolved and oil is hot.
Pour seasoned oil into large bowl.
Mix in rosemary; set aside.
Peel and cut potatoes in half, then cut halves into slices about 1/4" thick.
Divide potatoes between 2 cookie sheets and spread out into a single layer.
Sprinkle with salt as desired.
Place one cookie sheet on your oven's top shelf and the other on the bottom shelf. (If you don't have two shelves, it's fine to put them side by side as well).
Roast for 15 minutes, then turn potatoes with a spatula.
Switch top tray to bottom and bottom tray to top.
Roast another 15 minutes, or until potatoes are soft and browned.