Easy Curried Red Potatoes
Simple curried red potatoes with spring onions and butter. Quick side dish that pairs with grilled meats. Tips for swaps, reheating, and heat level.
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 with guests. Potatoes with a difference.
Submitted by: Calvin R. from Dekalb, IL
Yield: 2
- Boil small red potatoes until tender but still firm, then toss with butter-sautéed spring onions and curry powder.
- Use enough butter or oil so the curry blooms and the sauce coats the potatoes evenly; adjust hot and sweet curry to taste.
- Serve with grilled or broiled meats, keep warm in the oven, and refrigerate leftovers for easy reheating.
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Preparation Instructions:
1. Boil the potatoes (skin on) in a non-metallic pot until done, but still retaining some firmness.
2. While the potatoes are cooking, melt the butter in a small sauce pan.
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 to pot. Depending on the size of the potato, cut in half or quarters.
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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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.
Frequently Asked Questions
Can I use potatoes other than new red potatoes?
Yes. Yukon Gold or baby potatoes work well because they hold their shape. If you use large russets, cut them into uniform pieces and watch the cooking time so they stay firm.
Why does the recipe say to use a non-metallic pot?
A non-reactive pot like enamel, ceramic, or glass can help avoid discoloration or any metallic taste. It is a recommendation, not a strict rule. A regular stainless steel pot will also work.
How do I know when the potatoes are done boiling?
They are done when a fork slides into the potato with some resistance and the center is tender but not falling apart. Small new potatoes usually take 10 to 20 minutes depending on size.
How can I make sure the curry sauce coats the potatoes evenly?
Melt enough butter or oil so the curry powder can bloom and form a thin sauce. Toss the hot, drained potatoes gently in the pan so they absorb the flavored butter. Add a little extra butter or a splash of oil if the mixture looks dry.
Can I make this dish dairy-free or vegan?
Yes. Replace the butter with olive oil, coconut oil, or a plant-based butter. Taste and adjust seasoning, since different fats change the flavor slightly.
How should I store and reheat leftovers?
Store cooled potatoes in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a little oil or butter until warmed through. You can also reheat in a 350 F oven until hot or use the microwave for a quicker option.
What pairs well with these curried potatoes and how many do I need?
They go great with grilled or broiled meats, roasted vegetables, or as part of a casual buffet. Eight small red potatoes usually serve 3 to 4 people as a side. Double the recipe for larger groups.
Can I use potatoes other than new red potatoes?
Yes. Yukon Gold or baby potatoes work well because they hold their shape. If you use large russets, cut them into uniform pieces and watch the cooking time so they stay firm.
Why does the recipe say to use a non-metallic pot?
A non-reactive pot like enamel, ceramic, or glass can help avoid discoloration or any metallic taste. It is a recommendation, not a strict rule. A regular stainless steel pot will also work.
How do I know when the potatoes are done boiling?
They are done when a fork slides into the potato with some resistance and the center is tender but not falling apart. Small new potatoes usually take 10 to 20 minutes depending on size.
How can I make sure the curry sauce coats the potatoes evenly?
Melt enough butter or oil so the curry powder can bloom and form a thin sauce. Toss the hot, drained potatoes gently in the pan so they absorb the flavored butter. Add a little extra butter or a splash of oil if the mixture looks dry.
Can I make this dish dairy-free or vegan?
Yes. Replace the butter with olive oil, coconut oil, or a plant-based butter. Taste and adjust seasoning, since different fats change the flavor slightly.
How should I store and reheat leftovers?
Store cooled potatoes in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a little oil or butter until warmed through. You can also reheat in a 350 F oven until hot or use the microwave for a quicker option.
What pairs well with these curried potatoes and how many do I need?
They go great with grilled or broiled meats, roasted vegetables, or as part of a casual buffet. Eight small red potatoes usually serve 3 to 4 people as a side. Double the recipe for larger groups.
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