Curry Roasted Potatoes Recipe

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

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5 3 3
Publisher Photo
These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. —Bryan Kennedy, Kaneohe, Hawaii
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Directions

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.
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.
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.
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: 138 calories, 6g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  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

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GirishKatta User ID: 7329112 229108
Reviewed Jul. 7, 2015

"Awesome recipe :)"

MY REVIEW
Kasha User ID: 179140 116235
Reviewed Feb. 2, 2014

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

MY REVIEW
melialexpod User ID: 6427508 116233
Reviewed Jan. 15, 2012

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

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