Curry Roasted Potatoes

Servings: 4

Ingredients:

• Yukon Gold potatoes - 1.5 lb (750gm), skin-on and cubed
• Onion - 1 lrg, thinly sliced
• Jalapeno - 2-3, sliced lengthwise
• Curry powder - 1 tsp
• Cumin powder - 1/2 tsp
• Salt - 1 tsp
• Garlic powder - 1/2 tsp
• Black pepper - 1/2 tsp
• Chili powder - 1/2 tsp
• Olive oil - 3-4 tbsp
  

Methods:

• 1. Thoroughly wash the potatoes to remove any dirt. Cut them in cubes and set aside.
• 2. In a bowl. mix in the spices with the olive oil and 2 tbsp of water. Toss the potato cubes in the spiced oil.
• 3. Heat your oven to 180C(350F). On a baking tray, spray some olive oil. Scatter the potatoes on the tray and loosely cover with a aluminum foil. Roast for 30 min then remove the foil and roast for 15-20 min more till the potatoes crisp up on the edges.
• 4. Once the potatoes are roasted, take them out of the oven and transfer to a serving platter.
  
• 5. Mean while, heat 1 tbsp of oil in a frying pan. Add the sliced onions and jalapeno and 1 pinch of salt and 1 pinch of the curry powder. Saute on high heat for 3-5 min till the onions become a little brown on the edges. Make sure not to caramelize them or over cook them. The onions and the jalapeno should still stay a bit crunchy. Turn the off.
• 6. Scatter the fried onions and jalapeno over the roasted potatoes and serve as a side to steak or grilled fish.