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Thursday, 21 August 2014

Golden Curried Potatoes

Two days ago, I discovered that Bill's Kitchen was showing on BBC Lifestyle and I was salivating at his Indian Spiced Potatoes with Fried Egg. So I decided to make my own simpler version with the ingredients I have on hand. I've also made it as a roasted dish instead of cooking it over the stove simply because clean up would be easier! It turned out delicious nevertheless, in fact I think I prefer my crispier version. :P

As I wanted to make this dish kid-friendly, I omitted the chilli but if you like some kick, I think a finely diced red or green chilli, or even a sprinkle of cayenne pepper would do the job neatly. You can also use other types of potatoes, however, a waxy or creamy type would be more suitable than the floury type.

This savoury and fragrant Golden Curried Potatoes would be a good accompaniment to light-tasting grilled white fish or on its own, topped with a fried (or poached) egg as suggested by Bill.

Golden Curried Potatoes

by Felicia Tan
Keywords: roast side gluten-free potato curry powder

Ingredients (serves 4)
  • 750 kg Nadine potatoes (You can get these from NTUC and 1 pack is 750g.)
  • 2 medium or 3 small onions
  • 1 tablespoon olive oil (more or less)
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • A generous pinch of Himalayan sea salt and black pepper
  • Chopped spring onions for garnish, if desired.
Instructions
  1. Scrub the potatoes if they are unwashed.
  2. Cut the potatoes into 1cm cubes.
  3. Dice the onions into 1cm cubes.
  4. Coat the potatoes and onions with the seasonings. I simply stirred everything together, making sure all the potatoes and onions are well-coated.
  5. Lay the seasoned potatoes and onions mixture on a baking sheet/tray, a single layer if possible, so that the edges of the potatoes would crisp a little.
  6. Roast the potatoes in a preheated oven at 180 degree celsius for 20-30 minutes. Check the doneness after 20 minutes. It is ready when the potatoes are golden and the edges are lightly crisped.
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