Easy Curried Red Potatoes
This
is a variation of a Robert Carrier cookbook recipe I picked up while living in
London, England. This recipe has since become a favorite both for family and guests. Potatoes with a difference.
Submitted by: Calvin R. from Dekalb, IL
Yield: 2
Ingredients
8 small new red potatoes (or
6 medium)
4 spring onions
4 tablespoons butter
1 teaspoon sweet curry powder
1 teaspoon hot curry powder
for garnish, fresh parsley or
cilantro, finely chopped
Preparation Instructions:
1. Boil the potatoes (skin
on) in a non-metallic pot until done, but still retain some firmness.
2. While the potatoes are
cooking, melt the butter in a small saucepan.
3. Medium chop spring onions,
and briefly saute in melted butter. Saute whites of onions first and then add
green tops, so the tops do not overcook. Onions are done when still firm.
4. Stir the curry powders
into the onion and butter mixture.
5. Drain the potatoes and return them to the pot. Depending on the size of the potato, cut it in half or quarters.
More About This Recipe
You can experiment with
mixtures or your preferred curry powder(s). For example, I would serve a hotter
"more curried" version for the guys coming over to play cards. A
milder version would be served to guests. When making your sauce, you can add
more butter to ensure the sauce has enough liquid to coat the potatoes. The
curry powder will tend to absorb the butter. Should spring onions be
unavailable, you can use sweet white onions. This dish is great with broiled or
outdoor grilled meats. You can keep the potatoes warm in the oven until
grilling is done. Leftovers are just as good the second night if you want to
make some extra.
6. Pour onion, butter, and
curry mixture over the cut potatoes. Toss until potatoes are coated, without
breaking up the potatoes.
7. Serve with a garnish of
fresh parsley or cilantro.
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