Here’s a love story for you. Picture me, my head fogged up with a horrible summer cold, in a kitchen without an air conditioner or even a fan, on one of the hottest, humidest days you can imagine in Washington, D.C. I have the oven turned up to a screeching 425 degrees, and, standing right next to it, sweat beading my forehead and flowing down my back, I am chopping up an armload of golden potatoes and then mixing them up with curry powder and mustard and extra virgin olive oil. Nothing can stop me, and I can’t wait. Not for a cooler day, not to feel better. Because I need the deliciousness of these potatoes in my tummy, like now.
I can’t guarantee you won’t go just as crazy when you see these mindblowing Golden Roasted Curry Mustard Potatoes. Because even if you aren’t inherently crazy, can you honestly claim you haven’t gone a little nuts when faced with a bag of potato chips or a packet of french fries? There’s something about potatoes that even gives hope to the most die-hard vegetable hater — if you know one, you already know that it’s the only vegetable they will eat. Happily.
And these roasted potatoes are better than any french fry or potato chip. Honest. Because they are just as — if not more — delicious, and they are, of course, far healthier. If you don’t believe that because, like so many people out there you’ve come to associate the potato with unhealthy food, chew on this:
- Potatoes are naturally fat-free and they are packed with iron and vitamins, including Vitamin C and the hard-to-get B vitamins.
- Potatoes are a great source of potassium, which helps counter the effects of salt on your body and helps maintain normal blood pressure.
- Potatoes are rich in fiber, with a medium spud packing two to four grams of dietary fiber.
To get the most out of your spuds, it’s important to cook them healthfully, which means no deep frying or drowning in butter and sour cream. Roasting is a perfect technique for potatoes because it puts all of that starch to use to create a crisp, perfectly satisfying product without the need for too much oil (have you tried my baked French Fries— they are perfect).
Also, when you cook your potatoes, make sure to keep the skin on. I, for one, cannot figure why people take those delicious skins off. All that the time-consuming peeling does is deplete your potato of important nutrients. On the other hand, if all you want to stuff yourself with is starch, it’s a great idea.
Before you do that, though, try these, skin and all. You just might be converted.
- 8-10 yukon gold or red bliss potatoes, cut into 1-inch chunks
- 1 tbsp curry powder (use garam masala for a variation)
- 1½ tbsp wholegrain dijon mustard
- 2 tsp kosher salt, or to taste
- 1 tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp chopped coriander leaves
- Spray a large baking sheet with oil. Preheat the oven to 425 degrees Fahrenheit.
- In a bowl, mix the potatoes, mustard, curry powder, salt, black pepper and oil.
- Spread the potatoes on the baking sheet in a single layer.
- Bake in the preheated oven 50 minutes or until a knife pierced in one of the potatoes goes through cleanly. Halfway through baking, stir the potatoes using a spatula to ensure they get browned evenly.
- Garnish with the coriander leaves. Serve.
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