Caribbean Curried Roast Potatoes

Learn how to make some Caribbean style curried roast potatoes using Caribbean sweet potatoes. They are tender, lightly seasoned with a yellow hue courtesy of my homemade curry powder.

Potatoes made one of the best side dishes for many recipes, but have you tried adding some curry powder to your roasted potatoes?

I'm telling you right now, how much of a game changer this one ingredient is. It truly makes a huge difference.

Not only does it taste a million times better than regular potatoes but you get this beautiful yellow hue.

These potatoes make the best side dish for a number of recipes especially Caribbean ones.

Your loved ones and family will love them as much as we do.

This is a incredibly easy side dish to make, the sweet potato is chopped.

You can leave the skin on if you want to, just make sure you thoroughly wash/scrub the potato before chopping them.

Once chopped, the potatoes need to be parboiled first this is an important step from removing the excess starch.

Then the potatoes are added to a secure bag (zip or tie handle) along with the olive oil and seasoning.

I prefer to add the coating/oil using a bag so that I can shake the bag to evenly distribute the seasoning.

Once seasoned, the only thing to do next is roast the potatoes, you see it's that simple!

Ingredients you need

• Olive oil - use for making the sweet potatoes crispy!
• Sweet potatoes - to make this recipe more authentically Caribbean you will need sweet potatoes with the red skin and white flesh.
• Curry powder - for colour and an aromatic flavour.
• Thyme, chadon beni, garlic/onion granules, paprika -  these herbs and spices are used for seasoning the sweet potato.
• Black pepper and pink salt - used to taste!

Reasons to make this recipe

• This is a great way to use Caribbean sweet potatoes especially if this is your first time using them.
• A great alternative to regular/boring potatoes.
• White sweet potatoes aren't overly as sweet as the orange flesh ones.
• They make the perfect side dish to ANY main dish.
• Very easy to prepare with a minimal amount of ingredients needed.

The steps

• Preheat the oven to 200C/400F.
• Line a baking tray with parchment paper and coat with olive oil then set aside.
• In a medium sized saucepan, parboil the sweet potatoes along with one teaspoon of curry powder for about 4 minutes.
• Drain off the water in a colander and rinse with cold water to prevent further cooking.

• Use kitchen towel to thoroughly blot the sweet potato dry.
• Place the sweet potato into a large zip lock bag or one with tie handles.
• Drizzle the olive oil into the bag with the sweet potatoes then seal and shake.
• Combine the curry powder, paprika, onion/garlic granules, thyme and chadon beni in a small bowl.

• Open the bag and sprinkle the herbs and spices all over the sweet potatoes then seal and shake the bag again to thoroughly coat.
• Place the chopped potatoes onto the baking tray, make sure to spread out and not overcrowd.
• Roast for roughly 40-45 minutes (turning frequently) or until the edges are lightly golden.
• Remove from the oven and sprinkle with black pepper and pink salt to taste.

Notes and tips

• Feel free to prep ahead of time by peeling and chopping the sweet potatoes in advance, you can even season them and store in a zip lock/tie handle bag and refrigerate 1-2 days in advance.
• This serves up to 6 people depending on the portions.
• If you cannot find shado beni, use coriander/cilantro instead
• This is the link that you will need for my Jamaican Curry Powder Recipe.
• If you need to re-heat the sweet potatoes, you can do this by wrapping them up and heat in the oven or microwave for a few minutes (add a splash of oil to re-crisp them).
• Any leftovers can be stored in airtight container and refrigerate for up to 3 days.
• If you decide to keep the skin on, be sure thoroughly wash and scrub the potatoes inspect them for any holes, dark spots and slice away accordingly. The skin is great to optimise fibre and vitamin c levels.
• When arranging the sweet potatoes on a baking tray, try not to over lap them if possible.
• Less is more, don't drown the sweet potatoes in oil, a minimal amount of oil works just fine.

More recipes to try

• Caribbean Plantains with Ground Beef
• Jackfruit Run Down
• Curry Cod
• Jamaican Brown Stew Chicken
• Caribbean Potato Curry
• Caribbean Baked Fish
• Peanut Butter Chicken
• Caribbean Turkey Steaks

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