These curry roasted potatoes are packed with flavor, crisp on the outside and soft and fluffy on the inside. A great side dish that is super easy to make and tastes great with Indian dishes. Great for dinner parties or weeknight meals.
These roasted curry potatoes are super easy to make, all you need are potatoes, oil and spices and then some optional topping of cilantro and lime.
The potatoes are baked in the oven with only a little added oil so they are healthy and low in fat. This Indian curry potatoes recipe is also naturally vegan and gluten-free.
Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.
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Ingredients
These Curried roast potatoes are made with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Potatoes, use a potato with low starch content, or also called waxy potatoes. It is good to use a firm potato that hold their shape while roasting in the oven and get really crispy and delicious.
- Olive oil, other oils like grapeseed, sunflower, avocado or vegetable oil also works well.
- Salt, corse sea salt tastes great with potatoes. Add more to taste ones they are roasted in the oven.
- Yellow curry powder, use your favorit, mild or spicy.
- Ground ginger, adds a little spice and loads of flavour.
- Sweet paprika powder, it is mild and full of flavor. Smoked paprika powder can also be used.
- Garlic powder, a little garlic tasted great with roasted potatoes.
- Black pepper, freshly ground pepper always tastes best. Add more to taste.
- Topping: Cilantro and zest of 1 small lime, optional topping but really elevates the flavor of these roasted curry potatoes.
See recipe card for quantities.
Instructions
This Indian curry potatoes recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
Cut the potatoes into chunks, about 1,5 inches. Place the potatoes a baking sheet.
Add the oil and spices.
Toss the potatoes well with the oil and spices and spread out in a single layer.
Bake until golden brown and crispy.
Top these roasted curry potatoes with some optional chopped cilantro and lime zest. The hint of lime gives these potatoes a little zesty freshness that goes so well with the spicy curry.
Hint: Don’t forget to stir your potatoes a few times. They should be golden brown and soft in the middle and crispy outside. Start checking after 30 min to make sure they don’t burn. It is important to cut the potatoes in even rice pieces so they all cook at the same time.
Substitutions and Variations
- Spicy – For extra spice, use a spicy curry blend and add chili flakes to taste.
- Herbs – Some chopped cilantro tastes great but it can also be left out or replaced with chopped parsley.
- Veggies – Add more veggies! Some chopped red pepper, slices or onions or some broccoli tastes great mixed in with the potatoes.
For another great recipe, try this Roasted Potatoes and Broccoli.
Storage
For food safety, cool down any leftover roasted curry potatoes quickly. Place them in an airtight container and store in the fridge for 3 to 5 days. The potatoes can also be frozen for about 4 months.
How to reheat potatoes
In the oven:
For a large amount of leftover curry roasted potatoes, heat them in the oven. Place them in one layer on a baking sheet and bake for 8 to 12 minutes in 400ºF (200ºC). Stir the potatoes one time so all the sides gets crispy.
In the air fryer:
Reheating the curry potatoes in an air fryer is fast and really easy. Preheat your air fryer to 180ºC (350ºF). Place the potatoes in the fryer basket in one singe layer and reheat for about five minutes. Shake the basket once or twice while they reheat.
In the microwave:
This is the fastest way of reheating leftover potatoes. The potatoes won’t get as crispy and when reheated in the oven or air fryer. Microwave the potatoes on high in 30-second intervals until steaming hot. Be careful not to overcook them in the microwave, they can become hard.
Top tip
Spread out all the potatoes in an even, single layer on the baking sheet. This will ensure crispy potatoes that are evenly roasted.
Usually yellow curry powder contains turmeric that can sometimes stain lighter colours. So and easy way of avoiding this is to use a dark baking sheet or to line it with parchment paper. This also makes for a really easy cleanup.
FAQ
Make sure the oven is set to the right temperature and that the potatoes are in a single layer. That will ensure crispy potatoes.
A neutral vegetable oil, grapeseed oil, sunflower oil, canola oil or avocado oil, work well for roasting. These oils have a high smoke point that works well in the hot oven to crisp up the potatoes.
Yes they can. Place the potatoes in an airtight container or freezer friendly ziplock bag. The potatoes can be frozen for about 4 months.
More recipes to try:
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These curry roasted potatoes are packed with flavor, crisp on the outside and soft and fluffy on the inside. A great side dish that is super easy to make and tastes great with Indian dishes. Great for dinner parties or weeknight meals.
- 1,5 kg (3,3 lbs.) potatoes, washed and peeled
- 4 tablespoon olive oil
- 1 teaspoon sea salt
- 2 teaspoon yellow curry powder
- ½ teaspoons ground ginger
- ½ teaspoon sweet paprika powder
- ½ teaspoon garlic powder
- ¼ teaspoon course ground pepper
- ¼ cup fresh chopped cilantro
- zest of 1 small lime
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Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Cut the potatoes into chunks, about 1,5 inches. Place the potatoes on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
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Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
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Optional, top with some chopped cilantro and lime zest. Salt and pepper to taste.
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