If you’ve followed me for awhile, either here or on Instagram, you might have seen some of my No Waste Recipes before. I am so committed to using up every last bit of old ingredients, and not adding to the food waste in this country more than absolutely necessary. With that said, here are some super-simple Red Curry Roasted Potatoes! This Mom Uptown Original Recipe came to me while I was scouring my fridge for ways to kick up some potatoes that were about to sprout some eyes! Who says curry has to be saved for Thai recipes only? Details below on this quick dinnertime side!
Serves 6, as a side
Active Time: 10 minutes
Total Time: 45 minutes
- 3 lbs Red Potatoes, cut into 1 inch chunks
- 2 Tbsp Red Curry Paste
- 2 Tbsp Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1/2 Tbsp Kosher Salt
- 1 tsp Ground Black Pepper
Preheat oven to 375° F.
Combine all ingredients in a large bowl. Toss well. Spread evenly on a half sheet baking pan.
Bake 20 minutes, then toss by scraping potatoes off the bottom with a metal spatula. Return to oven for another 15 minutes, or until crispy on the outside and soft on the inside.