750 g (1 1/2 lb) potatoes
25 g (1 oz) butter
2 tbsp vegetable oil
2 tsp curry paste
salt and pepper
parsley, to garnish
25 g (1 oz) butter
2 tbsp vegetable oil
2 tsp curry paste
salt and pepper
parsley, to garnish
method
1. Preheat oven. Scrub the potatoes and cut into large chunks. Cook in lightly salted boiling water for about 15 mins, or until just tender. Arrange in shallow baking tray.
2. Heat butter and oil in a small pan. Add curry paste and cook, stirring constantly, for 1 min, until well blended.
3. Pour curry mix over potatoes, making sure they are well coated.
4. Season and bake 220°C/425°F/gas 7 for 25 - 30 mins or until crispy, turning over after 15 mins.
5. Serve garnished with parsley.
Leaving the skin on the potatoes gives them a crispier coating and increases the fibre and vitamin content of the dish.
2. Heat butter and oil in a small pan. Add curry paste and cook, stirring constantly, for 1 min, until well blended.
3. Pour curry mix over potatoes, making sure they are well coated.
4. Season and bake 220°C/425°F/gas 7 for 25 - 30 mins or until crispy, turning over after 15 mins.
5. Serve garnished with parsley.
Leaving the skin on the potatoes gives them a crispier coating and increases the fibre and vitamin content of the dish.
serving amount
serves 4
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