Curry Roasted Potatoes Recipe

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Curry Roasted Potatoes Recipe photo by Taste of Home

Curry Roasted Potatoes Recipe

Read Reviews

These savory potatoes are perfect for cooks who want to experiment with a few new spices and flavors. —Bryan Kennedy, Kaneohe, Hawaii

Featured In: What to Make for Dinner When Your Fridge is Bare

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Bake: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

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.

Ingredients
Directions

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

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).