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Curry Roasted Potatoes

 Curry Roasted Potatoes
These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. —Bryan Kennedy, Kaneohe, Hawaii
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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
  • 1 cup reduced-fat plain yogurt
  • 1/4 cup minced fresh mint


  • 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

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Curry Roasted Potatoes (continued)

Directions (continued)

  • potatoes. Yield: 6 servings (1 cup sauce).
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.