Roasted Potatoes with a Coconut Curry Dipping Sauce
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!
1/3 cup white onions, finely chopped
1.5 tablespoons sweet curry powder (i love penzys’ version)
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1.5 cups chicken broth, (1 tablespoon reserved)
1 tablespoon cornstarch
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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!