Strong flavors make this new twist on roasted potatoes more flavorful, if not quite as versatile – and frankly, hard to stop eating. It’s good with simpler dishes like hamburger, grilled steak, and chicken. Try it instead of hash browns or home fries with eggs.
Serves 6 to 8.
2 tablespoons canola or olive oil
1 tablespoon toasted sesame oil
2 tablespoons curry powder
4 garlic cloves, minced
2 teaspoons kosher salt
2 tablespoons dry sherry
3 pounds potatoes (about 24 small), halved or quartered
1 red bell pepper, diced
⅓ to ½ red onion, diced
½ cup chopped fresh cilantro leaves, for garnish
1. Preheat the oven to 450 degrees.
2. Place the oils, curry powder, garlic, salt, and sherry in a small bowl and mix well. (This can be done a day ahead.).
3. Place the potatoes, bell pepper, onion, and curry mixture in a large bowl and toss well. (This can be done 8 hours ahead.)
4. Transfer to a baking sheet, place in the oven, and cook until golden brown, about 45 to 50 minutes. Serve immediately, garnished with the cilantro.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)