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Curry Roasted Potatoes Recipe
Curry Roasted Potatoes Recipe photo by Taste of Home

Curry Roasted Potatoes Recipe

Publisher Photo
These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. —Bryan Kennedy, Kaneohe, Hawaii
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 6 cardamom pods
  • 1/2 teaspoon whole cloves
  • 2 teaspoons each fennel, cumin, coriander and mustard seeds
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 4 medium red potatoes, cut into 1/4-inch slices
  • MINT YOGURT SAUCE:
  • 1 cup reduced-fat plain yogurt
  • 1/4 cup minced fresh mint

Nutritional Facts

2/3 cup with about 2 tablespoons sauce equals 138 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Remove seeds from cardamom pods. In a dry small skillet over medium heat, toast the cloves and the fennel, cumin, coriander, mustard and cardamom seeds until aromatic, about 1-2 minutes. Cool.
  2. Transfer to a spice grinder or a mortar and pestle (in batches if necessary); grind until mixture becomes a powder. Stir in the turmeric, salt and cayenne.
  3. In a large bowl, combine oil and spice mixture. Add potatoes; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 16-20 minutes or until golden brown, turning once.
  4. Meanwhile, combine yogurt and mint in a small bowl. Serve with potatoes. Yield: 6 servings (1 cup sauce).
Originally published as Curry Roasted Potatoes in Taste of Home December/January 2012, p89

Nutritional Facts

2/3 cup with about 2 tablespoons sauce equals 138 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Curry Roasted Potatoes

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   (2)
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MY REVIEW
Reviewed Feb. 2, 2014

"Turned out well. Nice mix and the yogurt is a reflreshing."

MY REVIEW
Reviewed Jan. 15, 2012

"A great twist on the roasted potato! We had it with an Asian-spiced roasted chicken!"

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