Thai Yellow Curry Potatoes
A simple, healthy, and flavorful side dish, these Thai Yellow Curry Roasted Potatoes are coated in aromatic curry paste and baked to a golden crisp. Fiber-rich, plant-based, and quick to prepare, they’re a perfect complement to any meal or a tasty option for meal prep.
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.
