Amp up your roasted potatoes with just a hint of spice with these easy Roasted Thai Yellow Curry Potatoes. These potatoes are a perfect side dish loaded with so much flavor and amazing texture.
Transform your ordinary roasted potatoes into something completely new with these Roasted Thai Yellow Curry Potatoes. If you love yellow curry, you need to try this dish.
Thai yellow curry gets its bright color and earthy flavor from turmeric and curry powder. When paired with potato, it is truly a fantastic match.
Yellow Curry is not very spicy but packed with a ton of flavor. If you prefer a spicier mix or just a different flavor profile, try using Thai Red Curry paste in this recipe in place of Yellow Curry.
These potatoes are a perfect side dish with loads of flavor and amazing texture. Crispy on the inside; silky and creamy on the inside. Try these Roasted Thai Yellow Curry Potatoes with fish, chicken or pork.
Choosing the Best Type of Potato for Roasting
My favorite type of potato for roasting is the Yukon Gold potato (yellow potato). It has just the right amount of starch, and the skin is thin enough to get nice and crispy.
New Potatoes are also a good option for this recipe. They are just a bit waxier than the Yukon Gold but they are still a great alternative.
Russet potatoes are great for baking, but not ideal for these Roasted Thai Yellow Curry Potatoes. The skin is too thick, and it will tend to get a bit flakey when roasted.
So my recommendation for roasting potatoes is the Yukon Gold.
How to Prepare Roasted Thai Yellow Curry Potatoes
Preheat the oven to 400 degrees F.
Scrub and wash 2 pounds of potatoes, then cut them into bite-sized pieces. There is no need to peel the skin off the potatoes – it gives the potatoes just a little bit of a crunch.
To cut your potatoes into bite-sized pieces: Cut your potatoes into half (lengthwise) first, then into wedges. Depending on the size of your potato, each half should yield you 3 or 4 wedges. Cut each wedge into 3 to 4 even bite-sized pieces.
It’s important to cut these potato pieces to roughly the same size so that they all cook evenly.
Place the potatoes in a large mixing bowl or a large Ziploc bag.
Pour the curry paste mixture over the potatoes and mix well.
It’s best to use your fingers to give these potatoes a good stir and properly coated in the curry paste. To prevent your fingers from getting stained with the turmeric in the yellow curry paste, use a pair of disposable vinyl gloves.
If you put the potatoes in a large Ziploc bag, just give it a good toss to coat the potatoes in the yellow curry paste.
Allow the potatoes to marinate in the fridge for about 30 minutes to an hour.
Bake for 20 minutes (at 400 degrees F), then take the tray out of the oven and use a spatula to stir the potatoes.
Put them back in the oven to bake for another 20 minutes.
To test the done-ness, insert the tip of a small sharp paring knife into a potato – it should come out clean and easily.
Just before serving, garnish with fresh cilantro leaves.
Storing Roasted Potatoes
Refrigerate any leftover roasted Thai Yellow Curry potatoes in an airtight container or Ziploc bag for up to five days.
You may also freeze the leftovers but keep in mind that freezing the potatoes will affect their texture after reheating.
The best way to reheat the potatoes is to roast them in the oven again at 400 degrees F for about 10 minutes. As a quicker alternative, you can also microwave or pan-fry the potatoes. I recommend pan-frying them in a bit of coconut oil or butter so that you still can get some of that crispy texture.
- Preheat the oven to 400 degrees F.
- Scrub and wash the potatoes (skin on), then cut them into bite-sized pieces. Place the potatoes in a large mixing bowl or large Ziploc bag.
- In a small bowl, combine the coconut oil, yellow curry paste, and salt. Mix well.
- Pour the curry paste mixture over the potatoes. Mix thoroughly so each potato is properly coated in the curry paste.
- Let the potatoes marinate for about 30 minutes.
- Spread the potatoes on a baking tray in a single layer over parchment paper, then top with ground black pepper.
- Bake for 20 minutes, then take out of the oven to stir.
- Return the potatoes to the oven to bake for another 20 minutes.
- Garnish with cilantro leaves just before serving. Enjoy!
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