ingredients
8 red bliss potatoes
3 Tbsp canola oil
1 1/2 tsp Madras curry powder (for milder flavor, use 3/4 tsp)
1 1/2 tsp granulated garlic
1 1/2 tsp salt
1 1/2 tsp dried thyme
1/2 tsp mild paprika
1/2 tsp ground cumin
2 Tbsp flat-leaf parsley or cilantro, chopped, for garnish
procedure
1. Preheat oven to 450 °F.
2. Cut potatoes into uniform, bite-sized pieces.
3. In a pot of boiling water, par-boil cut potatoes for 5 minutes.
4. Remove with a spider or slotted spoon, and drain.
5. In a bowl, mix canola oil with curry powder, garlic, salt, thyme, paprika, and cumin to form a paste.
6. Add the drained potatoes to the bowl and toss in the paste to cover evenly.
7. Drizzle oil on the sheet pan and place the potatoes on top in a single layer.
8. Put the sheet pan in the oven.
9. As potatoes begin to brown, stir every 10 minutes, keeping the potatoes in a single layer.
10. Cook for a total of 35 minutes or until tender.
11. Remove from oven and garnish with chopped cilantro or parsley before serving.