Curried Roast Potatoes

Prep time: 10 minutes      Difficulty: Easy      Serves: 4         Duration: 50 min 

Camping Season's take on the famous Dishoom "Gunpowder potatoes" we love onions and garlic so we added it to the dish. A warming side for those colder nights on the campsite likewise you can make this at home for a spicier alternative to the traditional "roast spud". To save yourself some time you can replace the spices with our Camping Season Curry Spice Mix!

Ingredients

900g potatoes or 4 large potatoes (we use British Red)
3 tbsp butter
1/2 of a lime
1 tsp Chilli Powder
1tbsp Madras curry powder
1/2 tsp Fenugreek Leaves
1tsp Cumin
1tsp Turmeric
Handful of coriander
4 chopped spring onions
1/2 diced brown or white onion

3 garlic cloves

 

Method

Step1-  Chop your potatoes into small chunks and then par-boil for 10-15 minutes. Give them time to cool down so you can touch them without burning your fingers! 

Step 2-  Pre heat your oven to 180 degrees . In the meantime toss your potatoes in vegetable oil and put in a baking tray for 40 minutes, give them a toss halfway through to make sure they are cooking evenly.

Step 3- In another bowl grab your spices and mix them together, leave them to sit. If you have our Camping Season Curry Spice Mix, you can skip this section

Step 4- In a small pan add a little vegetable oil and cook down your diced onion and chopped garlic. Add a 1/2 tsp of your spice mix. cook until this is glossy and soft.

Step 5- Take a bowl and add melted butter, spring onions, lime juice, coriander and the cooked onion and garlic, stir all the ingredients to incorporate. 

Step 6- When the potatoes are roasted to your liking, add them to the bowl with the melted butter mix and shake it up or stir to cover each potato.

Step 7- Add your remaining spice mix to the potatoes we'd say start with a tablespoon as you can add more if you want a more in depth flavour.

Enjoy alongside a curry, a roast dinner or as a standalone meal! 

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