Sometimes you make mistakes. Sometimes, you have to admit when you’ve simply been wrong. Now don’t get too excited– this isn’t some juicy confession. I’m talking about my misguided idea that potatoes should be avoided. That they aren’t “good for you.” I ate them sparingly for years, but then it occured to me, they’re a whole food. Nature makes them all on it’s own. Come on! They’re potatoes. Why did I think this was a bad thing? Yes, they’re a carbohydrate, but I’m cool with that. I need carbs in this body. They give me energy. I know I shouldn’t go crazy and pile starches onto my plate every meal, but, the same can be said about almost every food. Well, maybe not broccoli…or kale…but you get the point.
I’m glad I’ve rediscovered my love of potatoes. I’ve probably mentioned here in the past that my Mom has always had an amazing garden. When I was a little girl, we lived on a farm where there was plenty of space for her to grow almost anything. Even so, rather than restrict them to the garden, the potatoes had a special HUGE section in a field near the house. My grandparents would come over and we’d have potato-planting parties out in that field. True story. My favorite part was when, after a few months, we’d all head back out to the field and dig ’em up. I can still see my Dad, with the salt shaker that he’d bring out into the field (seriously), shining up a few potatoes to crunch-away on while we dug.
Crispy roasted potatoes are amazing. Here I’ve paired them with a delicious coconut curry dipping sauce. The most important thing to keep in mind when making roasted potatoes is that you simply can’t cut them up and put them in the oven. You need to cook them a fair amount beforehand. Some people choose to boil them slightly, I always steam my potatoes. I find that they don’t get saturated and fall apart this way. It also keeps them from losing some of their nutrients. For convenience, you can steam up a big batch of potatoes in the beginning of the week and leave them sit in your fridge– that way they’re ready to use whenever you need them. You’d be surprised how many ways you can find to use them.
The curry sauce here is delicious. It’s simple and not overly fancy. You should have most of these ingredients on hand already. With the crispy potatoes, it makes a brilliant combination. I hope you give these a try!
The Recipe: Roasted Potatoes with a Coconut Curry Dipping Sauce
1 pound small, yellow potatoes
1/3 cup finely chopped white onion
3 garlic cloves, finely minced
1 teaspoon finely minced fresh ginger
1 1/2 tablespoons sweet curry powder (I love Penzys’ version)
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
pinch of sugar, to taste
1 1/2 cups chicken broth, (1 tablespoon reserved)
1 teaspoon tomato paste
1/2 cup coconut milk
1 tablespoon cornstarch
salt and pepper
fresh cilantro for serving
In a large sauce pan, place a steamer basket (or you can choose to simply boil them) and fill with the potatoes and a bit of water. Cover with a tight fitting lid and steam until the potatoes are tender when tested. I steam my small potatoes whole, but if you only have large ones– just cut them up before steaming. Make sure to not over-steam them, as they will fall apart. I’m not going to give an exact time, as it will depend upon the size of your potato. It’s best to just test them. When they feel as if they’re nearly done. Remove from heat and let them sit covered for a few minutes to finish cooking and then let cool. At this point you can either put them in the refrigerator to use at a later time, or continue with the recipe.
Preheat the oven to 450°F. Quarter the potatoes and place on a large baking sheet that has been coated with a thin layer of olive oil. Drizzle a bit more olive oil on top of them and toss. Sprinkle with salt and pepper. Keep in mind that potatoes tend to need a lot of salt. Don’t be too shy. Roast for about 15 minutes, then carefully flip the potatoes. Yes, I do this individually, because I really enjoy crispy potatoes and I want all the sides to be properly golden browned. It doesn’t take that long. Roast for another 15 minutes. Give another toss and test them. Roast longer if necessary (again, much will depend upon how big your potatoes were cut). Mine are usually done after 30 minutes. Taste. re-season, if necessary.
While your potatoes are roasting, begin the curry. In a medium-sized skillet, heat 2 tablespoons of olive oil. Add the onion, garlic, and ginger and sauté for a couple of minutes until somewhat tender. Add the curry powder, turmeric, and garam masala and toast for abut 30 seconds. Add the chicken broth (sans 1 tablespoon), tomato paste and coconut milk and a pinch of sugar. Whisk together until smooth. Cook over medium heat for about 10-15 minutes, stirring frequently. Taste as you go, add more salt or sugar, if necessary. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon chicken broth until it’s smooth. Whisk mixture into the skillet and cook for about another 10 minutes until the mixture is somewhat thickened. Reseason, if necessary.
Immediately sprinkle chopped cilantro on the hot, crispy potatoes when removed from the oven and serve along side the curry sauce. The potatoes are best eaten immediately. Enjoy!
Last week was a busy one. Along with the excitement of Halloween and indulging in far too much candy, our precious girl turned five! You add so much happiness and joy to our lives, Aria. We love you so much– Happy birthday!
Thanks for stopping by!