Wednesday, January 23, 2013

Crispy Curried Potatoes

Crispy Curried Potatoes

Sometimes you just want potatoes! Quinoa is great. Pasta, even better. But potatoes are our first love. French fries, creamy mash, baked, roasted...we love them all. When I was growing up my mother frequently peeled those little baby new potatoes and roasted them with butter and seasoning until they were crispy and amazing. Such a treat.

Crispy Curried Potatoes
When Brian cooks us new potatoes he just leaves the skin on and roasts them with oil, seasonings and rosemary until they're crispy and golden. They're great but not very finessed and I was in the mood for my mother's version but, with a little twist. A bit of curry and a hint of cinnamon gave them a wonderful and interesting flavor. I don't exactly love peeling all those little spuds but the result was so irresistible that we finished the batch in one sitting. Enjoy!

Ingredients
1 lb. Red creamer potatoes, peeled
1 Tablespoon olive oil
1 Tablespoon fresh chives, chopped
1/4 Teaspoon garlic powder
1/4 Teaspoon cinnamon
1/2 Teaspoon curry powder
Salt & pepper to taste

Crispy Curried Potatoes
Cook the peeled potatoes on the stove top in boiling salted water until they can be pierced with the tip of a knife. Drain and return to the pot. In a small bowl, combine the olive oil, chives, garlic powder, cinnamon and curry powder. Pour the mixture over the warm potatoes and stir gently to combine. Season with salt and pepper. Place the potatoes on a baking sheet lined with parchment paper and roast in a 400 degree oven for approximately 30 minutes or until they are lightly golden brown. Makes 4 servings...or 2 if we're eating them. :)

25 comments:

  1. Mmmmmmmm potatoeeeees

    these look sooooooo goooooooooood

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  2. i have been on such a potato kick lately! these sound so so good, i love all the spices in here!

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  3. Hi Anita. I couldn't agree more. Potatoes are one of our first loves too! And these crispy gems look heavenly. Thank you for sharing! I hope you are having a lovely week!

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  4. Potatoes looks yummy


    Helen
    http://myworldmyhome2012.blogspot.in

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  5. Curry and potatoes sound great! I just love how you expand my palate - the one I thought was very sophisticated! :) Great recipe, thanks!

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  6. I don't eat too many potatoes, but I find crispy potatoes irresistible! These look perfect!

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  7. These look wonderful! I love this different way of double baking!

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  8. I love roasted new potatoes! I like to smash them down a little bit so they get extra crispy and bust out of the skin a little bit. I wanna add some sriracha and crushed red pepper to give this a kick.

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  9. I love crispy, roasted potatoes. These look amazing. I love the addition of curry!

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  10. Oh, yum - I don't eat potatoes that often but these make me think I might need to have some :-)

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  11. I love the skins of potatoes but this version might make me try it without. Great use of seasoning for that extra special twist.

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  12. I'd choose potatoes over quinoa anyday, especially these.

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  13. Holy Hell, these look good.

    PS...Don't you owe me a drink recipe with Biscoff Spread and Frangelico?

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  14. These look scrumptious. Love the recipe!

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  15. Love these taters Anita. I'm such a potato girl. These look delish.

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  16. These sound fantastic! I am so happy I found your blog! Already a fan!

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  17. Done and done. Now I know what I'm taking with to the Super Bowl party this weekend. Love the idea of curry and cinnamon on them.

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  18. I love the combination of ingredients in this recipe, and the photos are beautiful too! Thanks for sharing on Foodie Friends Friday!

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  19. I'm a huge fan of potatoes in curry so I know I'd love these. I like the fact that there is some extra cinnamon in there too.

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  20. i definitely want to try these - sounds delicious!

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