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04/02/2010 11:37:20 AM
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Hi D&H - I saw that you posted curried potatoes in a menu thread recently.
Would you mind sharing that recipe? It sounds great.
TIA
Faith
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04/02/2010 12:13:16 PM
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I'd love to! They're delicious and so easy. I dice (or cut into fries or chunky fries) 4 very large Yukon Gold (or new Red Skin or new White Skin) potatoes (i.e., I don't use the Idaho potatoes). I toss them in a bowl with about 1/4 c. prepared dijon mustard, about 1/2 t. garlic powder, 1/2 t. seasoning salt, 2 t. curry powder and mix well so that everything is evenly coated The dijon mustard really helps the spices stick well, and I don't need to add oil (other than spray oil) to the mix. Don't worry, they're not "mustardy" once they're cooked... You'll be surprised if you can even notice it at all.
I spray a non-stick baking sheet with oil, put the potatoes on the pan, spray the tops with some more oil, and bake at 420 for about 50 minutes (until nicely done), turning once halfway through. They are absolutely delicious!
Variations on this theme: I often will substitute dried rosemary instead of the curry when we're having lamb, or cumin/corriander instead of the curry powder.
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04/02/2010 9:04:19 PM
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Not a curry...per se... but it does look like an interesting mix :)
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Monique :D
62pounds gone from 80... over half way there :D
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05/02/2010 11:22:15 AM
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Kelly, sounds good, I like hearing of different ways to make foods we often eat...thanks for sharing!
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Depression Hurts
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