Crisp and tender, my delicious curry roasted potatoes are the perfect side dish for any Indian or Thai-inspired dinner! Amazing for the whole family, (because who doesn't love potatoes) this recipe packs in the savory flavor and has an amazing light, buttery texture!
Crispy Yellow Curry Roasted Potatoes
My potatoes are a perfect combination of great taste as well as amazing texture! Oven-roasted, tender potatoes coated in flawless flavor from the yellow curry powder, makes this recipe an ideal pairing for any protein.
This potato recipe packs an intense amount of taste and texture, from the yellow curry powder and garlic powder that I use and the method of cooking I chose. When creating an Indian or Thai meal, you want to develop great flavor, and my potatoes fit the bill flawlessly!
Savory and succulent, my potatoes are a crowd-pleasing side dish!
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? Ingredients
With only 5 pantry ingredients, you can make this recipe anytime within the hour! Boost up the flavor of your usual oven-roasted potatoes the rich deliciousness of yellow curry powder!
- Yellow Potatoes - 2 pounds, I like to use yellow potatoes because they have a buttery texture, if you need to use a substitute, red bliss or new potatoes are your best bet.
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO) adds a delicious flavor. If you do not have olive oil on hand, grape seed oil, avocado oil, or canola oil can be used.
- Salt & Pepper - ? teaspoon each of salt and pepper is the best base for this potato dish's seasoning.
- Garlic Powder - ? teaspoon, you can use 1 teaspoon of fresh, roughly chopped garlic instead. You will want a large chop on the garlic so it does not burn in the oven.
- Yellow Curry Powder - 2 teaspoons, I use my own homemade recipe for yellow curry powder, but a store-bought or pre-made curry powder can work in a pinch!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
? Step-By-Step Instructions
You are only 4 steps away from having beautifully roasted potatoes with a knockout flavor! This easy side dish only requires a baking sheet, tongs, cutting board, and a knife!
- Preheat. Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment paper, and set aside.
- Wash and combine. Rinse off and pat the 2 pounds of yellow potatoes dry, then chop them into chunks between 1 ? - 2 inches. In a large mixing bowl, (or on the baking sheet, if you prefer), thoroughly combine the 2 pounds of yellow potatoes, 2 tablespoons olive oil, ? teaspoon each of salt & pepper, ? teaspoon garlic powder, and 2 teaspoons of yellow curry powder.
- Arrange and bake. Scatter the potato mixture onto the sheet pan in an even, single layer, making sure that the cut sides of the potatoes are facing down so they form a crisp exterior. Bake on the middle rack in the oven for 25-25 minutes. (*See Notes)
- Serve! Carefully remove the potatoes out of the oven when crispy, but fork tender. Serve immediately!
Whether you're preparing a lamb curry, chicken, beef, or pork dish, my potatoes pair with any protein. Make sure to serve these delicious curry potatoes with your favorite Thai or Indian main dish for a spectacular meal! Enjoy!
? Angela's Tips & Recipe Notes
- When making this recipe, pay attention to your potatoes - no one likes a burnt potato! To prevent this, make sure your potato chunks are relatively the same size and that you check on them at the 25-minute mark before deciding whether to bake for another 10 minutes or not.
- Some people prefer to roast their potatoes directly on the baking sheet, however, I prefer the easy clean-up and find my roasted potatoes turn out delightfully crispy either way.
- If you do not have or prefer not to use kitchen tongs to move the potatoes, a thin, firm, and solid spatula is the perfect alternative. This will flip the potatoes easily without disrupting the crust!
- Want to make the potatoes a little spicy? Add in ? teaspoon of either cayenne or red chili flakes to give them a nice spice pop!
? Storing & Reheating
When storing the potatoes, place them in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 6 months.
To reheat the leftover potatoes, preheat the oven to 450°F?(232°C), and line a baking sheet with foil or parchment paper. Arrange the potatoes in a single layer and bake for 7-9 minutes until crisped.
? More Delicious Side Dishes!
- Duck Fat Fried Potatoes
- Parmesan Roasted Mashed Potatoes
- Southern Fried Corn
- Vermicelli Rice
- Turmeric Rice
- Coconut Rice
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? Recipe
Curry Roasted Potatoes
Ingredients
- 2 lbs yellow potatoes (or Yukon Gold Pototoes, or baby yellow potatoes)
- 2 tablespoon olive oil
- ? teaspoon each, salt & pepper (to taste)
- ? teaspoon garlic powder
- 2 teaspoon yellow curry powder
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or foil.
- Wash and pat dry the yellow potatoes, then chop them into chunks between 1 ? - 2 inches. Toss the potatoes with olive oil and seasonings (salt, pepper, garlic powder, and yellow curry powder) directly on the baking sheet, or in a bowl, if preferred.2 lbs yellow potatoes, 2 tablespoon olive oil, ? teaspoon each, salt & pepper, ? teaspoon garlic powder, 2 teaspoon yellow curry powder
- Set potatoes so that they lay on one of the cut sides, and arrange them in a single layer to help form a crisp exterior. Bake in the middle of your oven's center rack for 25-35 minutes. *I like to bake them for 20-25 minutes, then turn the potatoes to crisp up the other cut side for 5-10 minutes.
- Remove the baking sheet from the oven when the potatoes are crisp and done, then serve immediately.
Equipment You May Need
Notes
- When making this recipe, pay attention to your potatoes - no one likes a burnt potato! To prevent this, make sure your potato chunks are relatively the same size and that you check on them at the 25-minute mark before deciding whether to bake for another 10 minutes or not.
- Some people prefer to roast their potatoes directly on the baking sheet, however, I prefer the easy clean-up and find my roasted potatoes turn out delightfully crispy either way.
- If you do not have or prefer not to use kitchen tongs to move the potatoes, a thin, firm, and solid spatula is the perfect alternative. This will flip the potatoes easily without disrupting the crust!
- Want to make the potatoes a little spicy? Add in ? teaspoon of either cayenne or red chili flakes to give them a nice spice pop!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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