Since I’m (thankfully) allowed to eat potatoes, I’m constantly trying to figure out how to keep them interesting. I had some Thai red curry powder in my cabinet and thought I’d try and attempt to roast some potatoes with Thai spices. I really liked the way the Indian Spiced Cauliflower and Potatoes turned out so I adapted that recipe and came up with this. It turned out really good! Similar to the Aloo Gobi but different. And it only took me 30 minutes. I will definitely be making this again.
Thai Spiced Roasted Potatoes***
- 1 large yam or sweet potato, peeled and cut into 1/2 inch cubes
- 1 1/4 lb (about 5 medium) red new potatoes cut into 1/2-inch cubes (I left the skin on)
- 4 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/2 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh lemongrass, finely chopped
- 2 teaspoons minced fresh jalapeño, including seeds
- 2 teaspoons minced peeled fresh ginger
- 1.5 teaspoons Thai red curry powder
- 1/2 cup filtered water
Put oven rack in upper third of oven. Preheat oven to 450°F.
Toss yam and new potatoes together in a bowl with 2 tablespoons oil and 1/4 teaspoon salt. Spread onto a shallow baking pan (covered in parchment paper for easy clean-up) and roast, stirring occasionally, until potatoes are just tender, about 25 minutes.
While vegetables are roasting, cook onion, garlic, lemongrass, jalapeño, and ginger in remaining 2 tablespoons oil in a large non-stick skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 5 to 7 minutes. Add red curry powder and remaining 1/4 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted potatoes. Cook, covered, stirring occasionally, 5 minutes. Serve immediately.
***Adapted from Indian Spiced Cauliflower and Potatoes at Epicurious.com
This will serve 4 as a side dish but my hungry mouth ate 3/4 of the pan in one sitting. Woops.