I can smell the LONG weekend approaching – nope…its these Crispy Curry Potatoes I roasted last night. AND that CilantroCream (drool). Alright, the first thought I had this morning when waking up – I can STILL smell those potatoes. SO fragrant and delicious, this recipe is simple and comes out looking like a million bucks! LOVE the deep rich flavour + colour of these little gems. Not to mention ALL those tasty caramelized onion bits. Yum.
You won’t find under-flavoured food on this blog! Maybe a little too much flavour. I grew up with robust food, so that’s where I’m pointing the finger – my dad. Although, now in his later years, his tastebuds seems to be making a u-turn. Adding a side of the Cilantro Cream will help balance ALL of the spice + herb magic making for one tasty bite.
Perfect for sharing with company or planning a meal prep, these potatoes are sure to tide over those growlies while adding a little zing to your life.
SO fragrant and delicious, this recipe is simple and comes out looking like a million bucks! LOVE the deep rich flavour + colour of these gems. Not to mention all those tasty caramelized onion bits. The CilantroCream is a MUST. No bland flavours here!
- 7 med. (about 3lbs) red skinned potatoes – cleaned & cut into 8ths
- 2 tbsp white vinegar
- 2 tbsp kosher salt
- 1/4 cup grapeseed or olive oil
- 1 large sweet onion, roughly chopped
- 4 large garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 3/4 tsp sea salt
- 2 tbsp curry powder
- 1/2 tbsp paprika
- 1/4-1/2 tsp ground cayenne *less if not into spicy
- 1/4 tsp ground cumin
- pinch of ground cinnamon
- 1 cup raw organic cashews – soaked in hot water for 20mins & drained
- 3/4 cup water
- 2 tbsp fresh lime or lemon juice
- 2 garlic cloves
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 cup cilantro, lightly packed
Place the cut potatoes into a large pot. Fill the pot with cold water until the potatoes are covered by about 1inch. Add the vinegar and sea salt. Place over high heat and bring to a boil. Once boiling, reduce the heat and simmer for about 5mins or just until the potatoes are fork-tender. Don’t over cook – ice bath if needed.
Once tender, remove from heat and carefully pour out the water. Set the pot off to the side.
Preheat the oven to 425*F. Grease a large baking sheet and set aside.
In a bowl add the oil, chopped onion, minced garlic & ginger, tomato paste, and apple cider vinegar. Fold to combine.
In a separate small bowl, add the curry powder, paprika, cayenne, cumin, and cinnamon. Stir to combine.
Dust the spice mixture over the chopped onion mixture, and fold to combine.
Now, pour the onion mixture over the potatoes sitting in the pot and gently fold to coat.
Carefully pour the coated potatoes onto the prepared baking sheet and spread out evenly. Cover with tinfoil and place on the middle rack in the oven.
Cook for 20mins, then remove from the oven and take off the tinfoil. Flip the potatoes so the cut-side is down and place back in the oven for another 10mins – no tinfoil.
Remove from the oven after 10mins, and flip so the cut-side is now up. Place back in the oven and cook for about 15mins, or until crispy.
Remove from the oven and serve warm. Top with fresh cilantro and/or your favourite dip.
Add all of the ingredients, but the cilantro, to a high speed blender. Blend until smooth. Toss in the cilantro and blend/pulse until desired consistency.
Pour into an airtight container and place in the fridge until ready to use.
Use within 2-3days.