Curried Roasted Potatoes
From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 8 |
Introduction
Small potatoes add an appealing look and flavor to the flank steak dinner, and provide the basis for flank steak salad another day.
Ingredients
| 4 | Tbsp. (½ stick) unsalted butter | |
| 1 | Tbsp. curry powder | |
| 32 | small red or white new potatoes, about 1½ inches in diameter (about 3⅓ pounds), scrubbed | |
| ~ | Salt to taste |
Steps
- Preheat the oven to 350°F. In a large ovenproof skillet or sauté pan, melt the butter over medium-high heat. Stir the curry powder into the butter and cook for about 30 seconds. Add the potatoes and a sprinkling of salt. Cook for about 3 minutes, swirling the pan to turn the potatoes and coat them with curry butter, or turn them with tongs if necessary. Transfer the pan to the oven and roast, uncovered, until a cake tester or toothpick inserted in a potato slides in without resistance, about 30 minutes.
- Set aside 16 potatoes to cool and serve the rest. Wrap the reserved potatoes and refrigerate for up to 7 days.
Notes
- Serves 4, with 16 potatoes reserved for Flank Steak, Potato, and Roasted Red Pepper Salad
This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.
Copyright 2006 Culinate, Inc.