Curry Seasoned Chips
What's so great about potatoes is that you can really do anything with them. This recipe blossomed out of my growing boredom with seasoning potatoes in a similar way every time. I was ready for a change, something different, something exciting.
My recent trip to England inspired me to use curry seasoning on potatoes; apparently Chicken Tikka Masala is their national dish! I did some experimenting and stumbled upon something AMAZING... Curry powder on potatoes - it's life changing! I came up with this idea a couple weeks ago and have already had these 5 times, they're unreal.
The trick is to season them before they're cooked AND after they come out of the oven while they're still hot. The only problem with this recipe is that you always need to double the amount of potatoes you make because you won't be able to stop eating them! Enjoy!
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*serves 2
Ingredients:
4 russet potatoes, or 7-8 red skinned potatoes
1.5 tbsp + 1 tbsp yellow curry powder, divided
1 tsp +1 tsp garlic powder, divided
1 tsp onion powder
1 tsp paprika
2 tbsp olive oil
1 tsp salt
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Wash and slice the potatoes into wedges. Place potatoes in a large bowl and toss with 1.5 tbsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 2 tbsp olive oil until coated. Place the wedges on the baking sheet in lines and place in oven.
In a small bowl, stir together the remaining seasonings, 1 tbsp curry powder, 1 tsp garlic powder, and 1 tsp salt. This seasoning will be used once the potatoes are finished baking.
After 20 minutes, take the potatoes out of the oven and flip them. Place back in the oven for another 10-15 minutes, depending on how crispy you like yours. Personally, I love a crispy potato so I tend to leave them in for another 15 minutes.
After the additional 10-15 minutes in the oven, Sprinkle the remaining seasoning on the potatoes while they're still on the pan and toss with a spatula or tongs. Now they are ready to be eaten, enjoy!
