This Roast Potatoes with Curry Dressing recipe pairs crispy, oven-roasted potatoes with a delicious, pantry-friendly curry dressing.
I often get spud cravings! And so, I'm continuously creating recipes to satisfy those cravings in a healthy and delicious way. I decided to try adding a curry dressing this time round as I love anything curry. As it turns out, these two are a truly scrumptious duo, and these were gone so quickly that I didn't even get my fair share. Oh well, next time I'll know better than to offer them up before taking my portion!
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🥔 Why This Recipe Is Fabulous
- Soaking the potatoes before roasting removes excess starch, so the potatoes cook evenly and don't end up gummy in texture.
- Slicing the potatoes in half before roasting helps them cook more quickly. Which means, you don't have to wait as long to enjoy your crispy potatoes.
- The curry dressing is easy to make and uses pantry-friendly and low-cost ingredients. It adds protein to this side dish, as well as depth of flavor.
- The sweetness of the curry dressing, and saltiness of the potatoes, can easily be adjusted to taste.
📖 How to Make This Recipe
Ideally, the sliced potatoes should be soaked before roasting. While this adds an extra 30 minutes to the prep time, it' well worth it. Soaking removes excess starch so the potatoes end up crispier and cook more evenly. Dry them off with a kitchen towel before adding the olive oil so that it's easier for the oil to coat the potatoes. This will make them crispier.
Roast the Potatoes
Flip them over, flat side down, on a large lined baking sheet. I prefer using a food grade, heat resistant silicone mat to line the baking sheet as this is a more eco-friendly option than parchment paper. Roast for 20 minutes while you prepare the dressing.
Prepare the Curry Dressing
Add the dressing ingredients to a medium bowl and whisk until smooth.
Flip the Potatoes Over
After 20 minutes of roasting, the skins on the potatoes should be golden brown in color. Flip the potatoes over and bake for about 10 minutes more, or until the flat sides are also golden brown and crispy, and the potatoes are just fork tender.
How to Know Your Potatoes Are Ready
Your potatoes should look like these once they are done roasting. They should also be fork tender, but not too soft. If they are still a bit pale in color and you want them crispier, remove the silicone mat and change the oven setting to broil. Cook the potatoes, flat side up, for about 3 more minutes, or until crispy and golden brown. Keep a close eye on them so they do not burn.
Season the Potatoes
Salt the potatoes immediately once they are done roasting. You can enjoy them as is, or drizzle with a generous amount of the Curry Dressing.
Refrigerate any leftover dressing for dressing in an airtight containing for up to 3 days.
👩🏼🌾 Ingredients & Nutrition
Soaking potatoes before roasting removes excess starch so they cook more evenly and turn out crispier. Without soaking, you will still get roasted potatoes, but they won't be excellent roasted potatoes with perfect insides!
Vegan yogurts vary in quality and may be high in added sugars. Therefore, you should try to buy those with minimal to no added sugar, relatively few ingredients, and robust nutritional profiles.
Vegan versions of yogurt use nondairy plant sources like almonds, soy, coconuts, peas, or cashews.
Look for a brand that is lower in saturated fat and added sugar, and higher in protein. And one that you enjoy the taste of!
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Roast Potatoes with Curry Dressing
- 10 Yukon Gold potatoes
- Olive oil for roasting
- Salt to taste
For the Curry Dressing:
- ½ cup unsweetened non-dairy yogurt
- ½ cup mayonnaise vegan
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon curry powder
- Maple syrup to taste
- Salt and freshly ground black pepper to taste
- Preheat the oven to 450°F.
- Line a large baking sheet with parchment paper, a silicon mat, or use a non-stick sheet.
- Slice the potatoes in half lengthwise. Place them in a large bowl with enough water to cover by about 2 inches. Soak for 30 minutes.
- Drain the potatoes and dry them between two layers of a kitchen towel. You may need to do this in batches.
- Transfer the potatoes to the baking sheet and toss with olive oil to coat.
- Place the potatoes flat side down onto the prepared baking sheet in a single layer. Bake for 20 minutes.
- Prepare the dressing: Add the yogurt, mayonnaise, lemon juice, water, and curry powder to a medium bowl. Whisk to combine. Add maple syrup to taste. Season with salt and black pepper. Set aside.
- Flip the potatoes over with a pair of tongs. Bake for about 10 minutes more, or until golden brown and fork tender. Add salt to taste. Set aside to cool for a 3 to 5 minutes.
- Drizzle with Curry Dressing: Add the dressing just before serving.
- Place the potatoes in a single layer for roasting without overcrowding. This may require two baking sheets.
- Refrigerate any leftover dressing in an airtight container for up to 3 days.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.