These Thai Yellow Curry Roasted Potatoes bring a vibrant twist to a classic side dish.
Tossed in aromatic curry paste and baked to golden perfection, they’re fiber-rich, plant-based, and full of healthy fats from coconut oil.
Quick, easy, and satisfying, they’re perfect for weeknight dinners, meal prep, or anytime you want a flavorful, wholesome side that pairs with any main course.
Thai Yellow Curry Potatoes
Equipment
- 1 large mixing bowl or Ziploc bag
- 1 small mixing bowl
- 1 Baking tray
- Parchment paper
- Oven
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 tablespoons coconut oil
- 2 tablespoons Thai yellow curry paste
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon fresh cilantro leaves for garnish
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). Proper preheating ensures that the potatoes start cooking immediately when placed in the oven, giving them a golden, crispy exterior while keeping the inside soft and creamy. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Potatoes: Wash and scrub 2 pounds of Yukon Gold potatoes thoroughly under cold running water to remove any dirt. Leave the skins on—they add texture, nutrients, and flavor. Cut the potatoes into evenly sized bite-sized cubes, approximately 1-inch pieces, to ensure they cook uniformly. Place the cut potatoes in a large mixing bowl or a sealable Ziploc bag for easy tossing.
- Make the Curry Coating: In a small bowl, combine 3 tablespoons of melted coconut oil with 2 tablespoons of Thai yellow curry paste and 1 teaspoon of salt.Stir well until the mixture is smooth and well incorporated. The coconut oil acts as a medium for the curry, helping it stick to the potatoes while adding a subtle richness and healthy fat.
- Coat the Potatoes Thoroughly: Pour the curry and coconut oil mixture over the potato cubes. Using a spatula or your hands (if using a Ziploc bag, shake it gently), toss the potatoes until each piece is evenly coated in the aromatic yellow curry paste. This ensures every bite is infused with flavor.
- Marinate for Maximum Flavor: Let the coated potatoes sit for about 30 minutes at room temperature. This marination step allows the curry flavors to penetrate the potatoes, creating a more vibrant, well-rounded taste. If you’re short on time, you can roast them immediately, but marinating enhances depth of flavor.
- Arrange Potatoes for Roasting: Spread the marinated potatoes in a single layer on the prepared baking tray. Avoid overcrowding, as this can cause steaming rather than roasting, resulting in less crispiness. Sprinkle freshly ground black pepper over the top for added aroma and seasoning.
- First Roast: Begin the Crisping Process: Place the tray in the preheated oven and bake the potatoes for 20 minutes. During this stage, the potatoes will start to soften inside while the edges begin to turn golden brown.
- Mid-Roast Stir for Even Cooking: After 20 minutes, remove the tray from the oven. Using a spatula, gently stir and flip the potatoes to ensure all sides have equal exposure to heat. This prevents burning on one side and guarantees an even, golden crust.
- Second Roast: Achieve Golden Perfection: Return the tray to the oven and bake for another 20 minutes. The potatoes should now be tender on the inside with a beautifully crispy exterior.Check for doneness by inserting a fork into a potato; it should slide in easily.
- Garnish and Serve with Flair: Once roasted, transfer the potatoes to a serving dish. Sprinkle 1 tablespoon of fresh cilantro leaves over the top for a pop of color, freshness, and subtle herbal flavor. Serve immediately to enjoy the potatoes at their crispiest, or pair them with your favorite protein or salad for a complete meal.
- Optional Step: Extra Crispiness: If you love an extra-crispy finish, place the tray under the broiler for 1–2 minutes, keeping a close eye to avoid burning. This step caramelizes the edges beautifully, adding texture and depth to each bite.
- Enjoy and Store Leftovers Properly: Serve the Thai Yellow Curry Roasted Potatoes warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 375°F (190°C) oven to restore crispiness before enjoying them again.
Notes
- Marinate the potatoes for at least 30 minutes to allow the curry flavors to fully absorb.
- Use Yukon Gold potatoes for a creamy interior and golden crisp exterior.
- Spread potatoes in a single layer to ensure even roasting.
- Adjust curry paste according to your spice preference—mild or extra spicy.
- Garnish with fresh cilantro just before serving for added freshness and color.
- Leftover roasted potatoes can be reheated in the oven to restore crispiness.
Chef’s Secrets For Perfect Potatoes
For the crispiest, most flavorful Thai yellow curry potatoes, the key is even coating and roasting.
Toss the potato cubes thoroughly in coconut oil and curry paste so each piece is fully seasoned.
Marinating for at least 30 minutes allows the flavors to penetrate the potatoes.
Use parchment paper on your baking tray to prevent sticking and encourage browning.
Stirring halfway through cooking ensures each side gets golden and crisp. If you prefer extra crunch, broil for 1–2 minutes at the end of baking.
Serving Suggestions To Impress Guests
These roasted potatoes pair beautifully with a variety of main dishes.
Serve them alongside grilled or baked chicken, tofu, or fish for a balanced meal.
They’re also a fantastic addition to a Buddha bowl with fresh greens, avocado, and a light vinaigrette.
For brunch or snack ideas, top them with a dollop of Greek yogurt or a squeeze of lime for a zesty twist.
Their bold curry flavor makes them a versatile, crowd-pleasing side for any occasion.
Storage Tips For Long-Lasting Flavor
Leftover Thai yellow curry potatoes can be stored in an airtight container in the refrigerator for up to 3–4 days.
To maintain crispiness, reheat in a preheated oven at 375°F (190°C) for 10–15 minutes rather than using a microwave.
For longer storage, freeze the cooked potatoes in a freezer-safe container for up to 2 months.
When ready to eat, thaw in the refrigerator overnight and re-crisp in the oven.
Avoid storing with fresh cilantro—add it fresh before serving to preserve flavor.
Frequently Asked Questions
1. Can I use other potatoes instead?
Yes! Russet or red potatoes can be used, but Yukon Gold is ideal for its creamy texture and even roasting. Russets crisp nicely but are less creamy inside, while red potatoes hold their shape well.
2. How spicy is Thai yellow curry paste?
Thai yellow curry paste is mildly spicy with a warm, aromatic flavor. You can adjust the heat by using less paste for a milder dish or adding a touch of chili flakes for extra spice.
3. Can I make this recipe vegan?
Absolutely! This recipe is already plant-based. Just ensure the curry paste you use is free from shrimp paste or other non-vegan ingredients. Coconut oil provides healthy fats, making it entirely vegan-friendly.
4. Can I meal prep these potatoes?
Yes, these roasted potatoes are excellent for meal prep. Cooked and cooled, they store well in the refrigerator for a few days. Reheat in the oven to restore their crispiness before adding to salads, bowls, or as a side dish.
5. How do I make the potatoes extra crispy?
To get extra crispy potatoes, cut them into uniform pieces and avoid overcrowding the baking tray. Toss them thoroughly in oil and curry paste, and stir halfway through baking.
A final broil for 1–2 minutes at the end enhances crispiness without overcooking.
