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Preheat the oven to 375 degrees.
Combine potatoes, onion and oil in a large mixing bowl; toss to coat evenly.Transfer to a large baking pan. Sprinkle the curry powder and salt to taste over the potatoes and onions, and toss again.
Roast for 20 minutes, then turn/toss the mixture so the potatoes will be nicely browned all over; roast for 10 to 20 minutes, until the potatoes and onion are tender (a total of 30 to 40 minutes).
Scatter the cilantro evenly over the potatoes; toss to combine. Serve immediately.
Delicious with a side of steamed spinach. I would love to try this with sweet potatoes as well!
- 2 3/4 pounds all-purpose potatoes, peeled and cut into 1-inch chunks (2 pounds after peeling; see headnote)
- 1 large sweet onion, ( Mayan, Maui or Vidalia), cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon mild curry powder, or to taste
- Salt
- 1 tablespoon finely chopped fresh cilantro leaves
Preheat the oven to 375 degrees.
Combine potatoes, onion and oil in a large mixing bowl; toss to coat evenly.Transfer to a large baking pan. Sprinkle the curry powder and salt to taste over the potatoes and onions, and toss again.
Roast for 20 minutes, then turn/toss the mixture so the potatoes will be nicely browned all over; roast for 10 to 20 minutes, until the potatoes and onion are tender (a total of 30 to 40 minutes).
Scatter the cilantro evenly over the potatoes; toss to combine. Serve immediately.
Delicious with a side of steamed spinach. I would love to try this with sweet potatoes as well!