Sometimes a girl just needs a plate full of potatoes!!! I crave potatoes on a regular basis, and true to my country roots they are a staple in my home. These roasted potatoes couldn't be easier to make, and come out spicy, rich and yummy. If you are not a fan of green curry, try these with red curry paste. Either way, these are sure to send your taste-buds off into potato heaven!
Ingredients (serves 4-6):
1.5 pound bag of small red, or white potatoes, halved (you can also use 3-4 regular potatoes, and cut into chunks)
1/2 tbsp olive oil
1/4 cup green, or red curry paste
1/2 tbsp miso paste (I use white)
1-2 tsp agave nectar (you can also sweeten with sugar; add to taste)
1) Blend together all of the sauce ingredients (everything but the potatoes) in a large bowl (I use the back of a spoon to mash it together). Toss the potatoes to coat, and transfer to parchment lined baking sheet. Bake in a 425 degree oven for a total of 40-45 minutes, shaking/ turning roughly every10 minutes to ensure they don't burn, and are evenly cooked. Serve and enjoy!
1.5 pound bag of small red, or white potatoes, halved (you can also use 3-4 regular potatoes, and cut into chunks)
1/2 tbsp olive oil
1/4 cup green, or red curry paste
1/2 tbsp miso paste (I use white)
1-2 tsp agave nectar (you can also sweeten with sugar; add to taste)
1) Blend together all of the sauce ingredients (everything but the potatoes) in a large bowl (I use the back of a spoon to mash it together). Toss the potatoes to coat, and transfer to parchment lined baking sheet. Bake in a 425 degree oven for a total of 40-45 minutes, shaking/ turning roughly every10 minutes to ensure they don't burn, and are evenly cooked. Serve and enjoy!
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