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
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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.
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Once tender, remove from heat and carefully pour out the water. Set the pot off to the side.
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Preheat the oven to 425*F. Grease a large baking sheet and set aside.
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In a bowl add the oil, chopped onion, minced garlic & ginger, tomato paste, and apple cider vinegar. Fold to combine.
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In a separate small bowl, add the curry powder, paprika, cayenne, cumin, and cinnamon. Stir to combine.
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Dust the spice mixture over the chopped onion mixture, and fold to combine.
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Now, pour the onion mixture over the potatoes sitting in the pot and gently fold to coat.
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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.
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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.
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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.
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Remove from the oven and serve warm. Top with fresh cilantro and/or your favourite dip.
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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.
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Pour into an airtight container and place in the fridge until ready to use.
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Use within 2-3days.