Crisp and tender, my delicious curry roasted potatoes are the perfect side dish for any Indian or Thai-inspired dinner! Amazing for the whole family, (because who doesn't love potatoes) this recipe packs in the savory flavor and has an amazing light, buttery texture!
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Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or foil.
Wash and pat dry the yellow potatoes, then chop them into chunks between 1 ½ - 2 inches. Toss the potatoes with olive oil and seasonings (salt, pepper, garlic powder, and yellow curry powder) directly on the baking sheet, or in a bowl, if preferred.
Set potatoes so that they lay on one of the cut sides, and arrange them in a single layer to help form a crisp exterior. Bake in the middle of your oven's center rack for 25-35 minutes. *I like to bake them for 20-25 minutes, then turn the potatoes to crisp up the other cut side for 5-10 minutes.
Remove the baking sheet from the oven when the potatoes are crisp and done, then serve immediately.
Notes
When making this recipe, pay attention to your potatoes - no one likes a burnt potato! To prevent this, make sure your potato chunks are relatively the same size and that you check on them at the 25-minute mark before deciding whether to bake for another 10 minutes or not.
Some people prefer to roast their potatoes directly on the baking sheet, however, I prefer the easy clean-up and find my roasted potatoes turn out delightfully crispy either way.
If you do not have or prefer not to use kitchen tongs to move the potatoes, a thin, firm, and solid spatula is the perfect alternative. This will flip the potatoes easily without disrupting the crust!
Want to make the potatoes a little spicy? Add in ¼ teaspoon of either cayenne or red chili flakes to give them a nice spice pop!