Now that I have one Indian cooking class under my belt, I have to admit I am much more confident than I once was in recreating classic Indian flavors at home. I used to be somewhat overwhelmed by the idea of making my own curry powder, but when it comes down to it, it isn’t as complicated as you would think.
These roasted curry potatoes utilize a simplified version of a curry that I adapted from a cookbook I have called Sauces by James Peterson (an awesome book by the way!). 
The curry recipe in the book is a bit more complicated, with a lot of repeated grinding, but the version below is just as flavorful and won’t have you running all over town trying to find green cardamom pods.
It is an easy side dish that you can make with any protein and will bring an extra hit of flavor to the entire meal. I love pairing these potatoes with a simple grilled flank steak or roasted chicken breast. The greek yogurt sauce cuts through the curry with a tart and tangy flavor to give your mouth a little balance for all those spices.
The extra bonus is that it’s one of those dishes that fill your house with the most incredible smell. When your guests walk into your home, they’ll know they are about to be treated to a delicious meal!
PrintRoasted Curry Potatoes with Greek Yogurt Sauce
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
Description
Roasted curry potatoes are a flavorful side dish made with a homemade spice blend, paired with a tangy Greek yogurt sauce for a perfect balance of flavors.
Ingredients
- 28 oz small golden potatoes, halved
- 1/2 tsp black peppercorns
- 2 cloves
- 2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground mustard
- 1/2 tsp ground fenugreek
- 1 tsp ground cardamom
- Pinch of ground turmeric
- 1/4 cup olive oil
- Salt, to taste
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a spice grinder, grind together the black peppercorns and cloves until finely ground.
- In a small bowl, combine the ground cloves and peppercorns with ground coriander, ground cumin, ground mustard, ground fenugreek, ground cardamom, and a pinch of ground turmeric.
- Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with the spice mixture and salt to taste. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through cooking.
- While the potatoes are roasting, prepare the yogurt sauce. In a small bowl, mix together the Greek yogurt, lemon juice, chopped cilantro, salt, and black pepper until well combined.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Serve the roasted curry potatoes warm with the Greek yogurt sauce on the side.
Notes
These potatoes pair well with grilled flank steak or roasted chicken breast. The dish fills your house with a wonderful aroma, making it perfect for entertaining. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 5
Frequently Asked Questions
What type of potatoes work best for this roasted curry potato recipe?
Yukon Gold or red potatoes are ideal choices as they hold their shape well during roasting and absorb the curry flavors nicely.
How can I adjust the spice level in the curry for these potatoes?
You can increase or decrease the amount of curry powder used; start with one tablespoon and adjust according to your taste preference.
Can I use a different type of yogurt for the sauce instead of Greek yogurt?
Yes, you can use regular plain yogurt, but you may want to strain it to achieve a thicker consistency similar to Greek yogurt.
I have a roast chicken in the oven so I will make these delicious curry potatoes now. My Greek Yogurt Sauce will be Kefir Cream Cheese. Can’t wait!
Regards from a cold and Wintery South Africa.
Frances