Roasted Curry Rosemary Potatoes Recipes

ROASTED CURRY & ROSEMARY POTATOES

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.

CURRY ROAST POTATOES

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.