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SideChef
Recipes
Roasted Thai Yellow Curry Potatoes

6 INGREDIENTS • 8 STEPS • 1HR 20MINS

Roasted Thai Yellow Curry Potatoes

Recipe
4.0
1 rating
Editor's Choice
Editor's Choice
Amp up your roasted potatoes with just a hint of spice with these easy Roasted Thai Yellow Curry Potatoes. These potatoes are a perfect side dish loaded with so much flavor and amazing texture.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Amp up your roasted potatoes with just a hint of spice with these easy Roasted Thai Yellow Curry Potatoes. These potatoes are a perfect side dish loaded with so much flavor and amazing texture.
1HR 20MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
4
us / metric
Coconut Oil
3 Tbsp
Coconut Oil
Thai Yellow Curry Paste
2 Tbsp
Thai Yellow Curry Paste
Salt
1 tsp
Fresh Cilantro Leaf
1 Tbsp
Fresh Cilantro Leaf
for garnish
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
272
Fat
10.4 g
Protein
4.6 g
Carbs
41.8 g
Love This Recipe?
Add to plan
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Roasted Thai Yellow Curry Potatoes
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

Refrigerate any leftover roasted Thai Yellow Curry potatoes in an airtight container or Ziploc bag for up to five days. You may also freeze the leftovers but keep in mind that freezing the potatoes will affect their texture after reheating.

Russet potatoes are great for baking, but not ideal for these Roasted Thai Yellow Curry Potatoes. The skin is too thick, and it will tend to get a bit flakey when roasted. So my recommendation for roasting potatoes is the Yukon Gold.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Scrub and wash the Yukon Gold Potatoes (6 cups) (skin on), then cut them into bite-sized pieces. Place the potatoes in a large mixing bowl or large Ziploc bag.
step 2 Scrub and wash the Yukon Gold Potatoes (6 cups) (skin on), then cut them into bite-sized pieces. Place the potatoes in a large mixing bowl or large Ziploc bag.
step 3
In a small bowl, combine the Coconut Oil (3 Tbsp), Thai Yellow Curry Paste (2 Tbsp), and Salt (1 tsp). Mix well.
step 3 In a small bowl, combine the Coconut Oil (3 Tbsp), Thai Yellow Curry Paste (2 Tbsp), and Salt (1 tsp). Mix well.
step 4
Pour the curry paste mixture over the potatoes. Mix thoroughly so each potato is properly coated in the curry paste. Let the potatoes marinate for about 30 minutes.
step 4 Pour the curry paste mixture over the potatoes. Mix thoroughly so each potato is properly coated in the curry paste. Let the potatoes marinate for about 30 minutes.
step 5
Spread the potatoes on a baking tray in a single layer over parchment paper, then top with Freshly Ground Black Pepper (to taste).
step 5 Spread the potatoes on a baking tray in a single layer over parchment paper, then top with Freshly Ground Black Pepper (to taste).
step 6
Bake for 20 minutes, then take out of the oven and use a spatula to stir the potatoes.
step 6 Bake for 20 minutes, then take out of the oven and use a spatula to stir the potatoes.
step 7
Return the potatoes to the oven to bake for another 20 minutes.
step 8
Garnish with Fresh Cilantro Leaf (1 Tbsp) just before serving. Enjoy!
step 8 Garnish with Fresh Cilantro Leaf (1 Tbsp) just before serving. Enjoy!
Tags
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Potatoes
Side Dish
Vegetables
Thai
Winter
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