Weekend Chef here. As a compliment to yesterday’s post, Indian-Style Eggplant, I created a partner dish using red potatoes. To my knowledge, this is not a traditional Indian potato. I like using red potatoes when I don’t want the end result getting too mashed and holding its shape. Overall, this was similar to the eggplant dish as I used the same curry powder but didn’t use any tomato sauce and tried to keep the potatoes from breaking down too much. This was a flavorful side dish that the whole family enjoyed.
Curried Red Potatoes
Recipe from The Weekend Chef at NY Foodie Family
Makes 4 Servings
1 1/2 lb red potatoes , skins left on, cut into 1/2 inch pieces
3 T vegetable oil
2 T butter
1/2 tsp cumin
1 tsp Penzeys maharajah curry powder
1 tsp kosher salt
1/2 tsp pepper
cooked jasmine rice (to serve with)
Heat the oil and butter over medium heat in a small round-bottom pan. Add the potatoes to the pan, stirring occasionally for about 5 minutes. Once the potatoes start turning a light brown color, after approximately five minutes, add the remaining ingredients. Turn the heat down to low. Cook the potatoes for another 5 minutes or until cooked through and soft in the middle. Check spice level and add more if desired. Serve with jasmine rice.