Roasted Thai Yellow Curry Potatoes

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.

Total Time

1hr 20min

4.0

1 Rating

Author: Wok & Skillet

Servings:

Ingredients

•

6 cups

Yukon Gold Potatoes

•

3 Tbsp

Coconut Oil

•

2 Tbsp

Thai Yellow Curry Paste

•

1 tsp

Salt

•

1 Tbsp

Fresh Cilantro Leaves

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

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.

In a small bowl, combine the Coconut Oil (3 Tbsp) , Thai Yellow Curry Paste (2 Tbsp) , and Salt (1 tsp) . Mix well.

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.

Spread the potatoes on a baking tray in a single layer over parchment paper, then top with Freshly Ground Black Pepper (to taste) .

Bake for 20 minutes, then take out of the oven and use a spatula to stir the potatoes.

Return the potatoes to the oven to bake for another 20 minutes.

Garnish with Fresh Cilantro Leaves (1 Tbsp) just before serving. Enjoy!

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.

Nutrition Per Serving

CALORIES

272

FAT

10.4 g

PROTEIN

4.6 g

CARBS

41.8 g