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
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 11
Steps:
- 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 15x10x1-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.
Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
- Place potatoes into a large bowl.
- Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
- Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CURRIED ROAST POTATOES
This indian inspired dish is a nice side dish for any meal. I've been using it for a few years and love it. It can be found in a very nice cook book called "The complete book of Indian Cooking" by Veronica Sperling and Christine McFadden -if you come across this book I recommend you buy it! Grinding the fresh spices in this recipe captures all the flavour before it has a chance to dry out but I'm sure that you could try your favorite curry powder with success if you don't have the called for supplies.
Provided by Nurbel
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
- Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
- Add the ground cumin/coriander mix.
- Stir well to combine evenly.
- Place in a preheated oven, 400 F (200 C) for 5 minutes.
- Remove the roasting pan from the oven and add the potatoes.
- Stir well so that butter and spices coat the potatoes completely.
- Put back in the oven and bake for 20-25 minutes.
- Stir occasionally to keep the potatoes evenly coated.
- Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
- Serve immediately.
Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.7, Carbohydrate 33.8, Fiber 4.8, Sugar 2.6, Protein 4.7
ROASTED CURRIED SWEET POTATOES
Yield Serves 2
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- In a small saucepan melt butter and stir in curry powder and salt and pepper to taste. In a small baking pan toss potatoes with butter mixture and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
CURRY ROAST POTATOES
Make and share this Curry Roast Potatoes recipe from Food.com.
Provided by rockytuesday
Categories Potato
Time 1h
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel and cube the potatoes.
- Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
- Drain.
- In a baking dish mix together the oil, Patak's Mild Curry Paste.
- Coat the drained potatoes, onions, and garlic with the curry.
- Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
- Serve alone or with plain yogurt.
Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7
CURRY-ROASTED TURKEY AND POTATOES
Honey mustard is the condiment around here, so I wanted a healthy recipe to serve it with. Roasted turkey with a dash of curry fits the bill. -Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once., Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper., Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 393 calories, Fat 9g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 582mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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