Do you ever go through phases where you have created a super easy meal, that tastes great and goes with so many other sides? Well, I’ve been digging these garlic curry roasted potatoes for months now. You can have it as a main or a side dish.
We would typically have it with a salad of fermented veggies or fresh greens, and if we have a can of chickpeas in the house, I’ll toss them through as well.
You can add the chickpeas before you pop it in the oven, but I wanted to keep it really simple and plain so you can use this for a lovely side dish alongside many other flavours.
Great for when you have friends over and have a bunch of other tapas-style dishes out or for a lazy dinner with a salad (like what we do most of the time).
This will serve about two people as a main with a side salad or four people as a side. You could also add in some other types of potatoes, just make sure you cut them into bigger pieces if you’re doing sweet potatoes as they bake faster then normal ones.
The beauty of potatoes
Potatoes are such a diverse vegetable. We always have some in the house that I buy from the farmer’s markets on a Sunday morning. I just buy whatever is available at the time.
For this recipe, it doesn’t matter what type of potato you use. I usually also leave the skin on as there is plenty of nutrients in the skin. Just use a veggie brush to wash off the soil, and they’re ready to go!
As it’s winter now in Australia, this is such an awesome dish to make. We would probably have this on rotation at least once a week. I tend to mix it up with different salads or other additions as mentioned above. Please let me know what you think of this recipe. It’s been a while since I’ve shared one!