Sunday, May 24, 2009

Curry Roasted Potatoes

Servings: 4

  • 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
  • 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.


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