Roasted Potatoes with Curry Leaves

I did this on a whim. I didn’t feel like going outside to pick rosemary and looked around the kitchen to see if there was anything interesting to go with my potatoes. Earlier in the week my neighbor Hina gave me a couple stems of curry leaves and I knew their smoky, Earthy aromatic quality would be a great match for the potatoes.

1 pound of red potatoes cut into a large dice

5 or 6 leaves of fresh curry leaves, torn

2 TBS olive oil

1 tsp Kosher salt

1 tsp cracked black pepper

Right, so this is basically the same thing as “rosemary roast potatoes” only we’re skipping the rosemary and using curry leaves instead. Depending on the strength of your leaves and your love of their flavor, feel free to add more or less. Oh and remember, potatoes are on the list of MUST BE ORGANIC so do the legwork and find some OG spuds.

Put all of the ingredients into a bowl and toss them together with your hands. Spread out onto a sheet pan and place in the oven for 15 minutes. Shake the pan or use a spatula to spread the spuds around if they are sticking to the bottom too much and put them back in the oven for another 10 or 15 minutes. They should be tender to the tooth and a showing a fair amount of browning on the outsides.

Adjust the seasoning if needed and eat hot! Great with the crab or just by themselves!

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