Roast Curried Potato

CurryPotato2

Oh, this is such easy and yummy finger food; a great side, snack, or potluck dish. Roasting contracts energy (as opposed to expanding in steam) and is suitable in the colder seasons as it helps warm us. Red and gold potatoes take almost double as long as the American staple Russet but I like to diversify our food for broader nutrition. For every pound, coat the washed and quartered potatoes with curry powder from the store or your own mix:

Coriander 1 T
Cumin 1 T
Turmeric 1 t
Cinnamon 1/2 t or Nutmeg 1/4 t
Mustard 1/4 t
Marjoram or Thyme 1/4 t
Sea salt 1/4 t
Rice bran oil or oil of choice 2 T
Optional garnish of chopped green onion just before serving

Preheat oven while preparing potatoes and spices. Be sure to scrub skin well and leave on for the nutrients. Coriander’s my favorite, brings all foods alive. Adjust the ratio of spices to taste. If not overdone, they stimulate the liver and are wonderful for their anticarcinogenic properties. I like to cook longer on low for maximal nutrition. Russet, small and thin, will roast beautifully at 375 degrees in 20 minutes. Whatever kind I cook, I check with a fork after 30 minutes at 300 degrees and flip before finishing.

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