Up your flavor game with this scrumptious roasted potato curry recipe.

This roasted potato curry recipe is cooked in a curry broth that helps potatoes absorb flavor much better and deliver easy and delicious wholesome side dish. Making a roasted potato curry recipe from scratch does not involve any recipe planning or researching ahead. Just follow the recipe at the end and cook in the oven. Also, this curry in the oven is something that you can make in one skillet that can go from stovetop to oven. Providing less cleaning is what all of us are looking for.

In winter, I find myself reaching out for oven-based recipes increasingly. Among them, roasted potatoes being easy to make and easy to pair into diverse types of meals, I like to try it out as a side often. It was a refreshing roast potato recipe idea when I decided to make my favorite creamy potato curry into a roasted potato curry recipe.

Where did the inspiration for roasted potato curry recipe come from?

My love for Greek style cooking is no secret. I have several of go to online Greek chefs I follow that post many authentic and creative Greek style recipes. Armed with that inspiration, and influence I make Greek style roasted potatoes in the oven more than I care to admit. In this my version of roasted potato curry, I decided swap the flavors to my own liking. Results were scrumptious. A potato curry with beautiful golden color, spicy crust outside and fluffy inside.

Sri Lankan yellow curry with potatoes among my favorite mild curries. I have shared several different curry recipes with Sri Lankan yellow curry flavor. Chickpea curry, baby jackfruit curry, my Zucchini bread and potato salad with no mayo, all use yellow curry blend to give the mild fragrant curry flavor. Now it’s time to add another curry to this series.

Images from left to right, chickpea curry, no mayo potato salad, baby jackfruit curry

Tips for successful roasted potato curry

There are few steps and tips you can follow to get maximum flavor and mouthfeel from the roasted potato curry recipe.

Blend ingredients and make a single curry seasoning paste

Yellow curry powder blend is easy to make. lightly roast coriander, fennel and ground them together with well roasted mung bean dal cardamom and mustard seeds. Slice red onions, green chili, ginger, and curry leaves. Finely blend them with curry powder until you get a smooth paste. It helps to better absorb the flavors into potatoes during roasting and form a nice spicy crust around them if the spice blend is smooth. It also helps to prevent spices burning and at the end stage of the cooking.

Skip coconut milk and go with heavy cream or yogurt braising sauce instead

Extra creamy texture with fat and protein (in case of Greek yogurt) is a welcome change for this recipe. heavy cream does a better job of dispersing and dissolving flavors and making potatoes creamier.

Use quick make ahead braising sauce that has much more flavor

Make a quick curry braising sauce before adding potatoes and coat the potatoes in that for better and even taste throughout the dish. Once finished cooking roasted potato curry recipe does not need a sauce. The idea is all the curry sauce will completely evaporate inside the oven during the cooking and leave a crust of spices around potatoes.

I went with a cup and a half of sauce that I made by heating the curry paste lightly in tablespoon of coconut oil, followed by cup and a half of cream. just warm through to get the flavor and aroma infused in to cream. You could also use butter as an alternative to coconut oil for extra creaminess.

Roasted potato curry recipe

One of a kind scrumptious roasted potato curry recipe using curry braising sauce made with Sri Lankan flavors. Easy one pan side for any occasion

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45 minutes mins

Course Dinner

Cuisine Sri Lankan

Servings 6 people

Equipment

• 1 Stainless steel skillet

Ingredients

  

Curry powder blend

• 1/4 teaspoon of fennel seeds
• 1 tbsp of coriander seeds
• pinch of ground cardamom
• 2 tbsp of ground toasted mung bean flour
• 1 tsp turmeric Powder

Curry Sauce

• 1 small red onion
• 2 small green chilies
• 5 curry leaves
• 2 pieces dried pandan leaves
• 1 inch cinnamon bark
• 1 inch piece of ginger
• pinch of fenugreek seeds Optional
• 6 to 8 medium Russet potatoes
• 2 tbsp coconut oil
• 11/2 cup heavy cream
• 2 tsp salt according to taste

Instructions

 

• Wash, peel and cut potatoes into wedges. Set aside
• Toast split yellow mung beans until golden and aromatic
• lightly toast coriander and fennel seeds together.
• Slice onions, garlic, green chili, curry leaves and ginger finely.
• Grind all the ingredients from curry powder blend with green chili, onion, ginger into a fine paste and mix in the salt.
• Heat shallow skillet on low and warm up the coconut oil. Once melted, heat the curry powder for a few seconds. Add heavy cream and bring everything to a gentle boil. turn the heat off. This sauce is going to be braising liquid for cooking potatoes.
• Add Potatoes and toss around to coat.
• Cook in a 375 oven for one hour, turning halfway once or twice.

Notes

What potato to use; This is a version of curry roasted potatoes; thus, I really love using russet potatoes for this recipe. The starchiness of potatoes really absorbs the curry braising sauce well and balances out the flavors.

Avoid burning; I recommend turning the potatoes once or twice gently to redistribute the concentrating curry sauce evenly throughout the potatoes. Also use a large enough pan or a baking tray to avoid overcrowding potatoes.  

Are you looking for crispy roasted potatoes; If you are looking for crispy baked potatoes, this might not be recipe for you. While potatoes do get fluffy with thick spicy outside crust it isn’t going to crisp up, like regular roasted potatoes. If you are looking for crisper texture, you might need to transfer cooked potato wedges on another baking sheet with some olive oil and cook for longer until your desired feel. I decided I like to leave them at the curry roast level. 

Even Cooking: It helps to cook the potatoes evenly when you cut the wedges to an equivalent size. 

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