Curried Potatoes

You know I love potatoes…  and my mom bought a HUGE 20lbs bag of potatoes in COSTCO and she didn’t know what to do with so many potatoes.  She bought it to cook at the Yoga Center, but still they were a bit much.  So, I took home 4-5 potatoes even though I had bought red skinned potatoes the day before.  These were russet, so I had to do something with them…

I love curried potatoes, especially when my friend Millie makes them at the Yoga Center.  After a quick crash course on how she makes them, this is my version.  It’s a mild version of curry potatoes – milder than what you would find at any Indian restaurant.  But you get all the goodness from the potatoes, the color from the turmeric and the flavor from the curry.  Again, this is at your discretion, if you can handle a stronger curry taste –  go ahead and add more.  I won’t care, unless you invite me over.

This is simple and quick…

CURRIED POTATOES

2 large russet potatoes – peeled and cubed

1 large onion – sliced thin

1 clove of garlic – minced

2 tbs butter

1 tbs olive oil

1 tbs curry powder

1 tsp turmeric

1/4 cup of water – optional

A dash of white wine vinegar with tarragon

Kosher salt and pepper to taste

1. Place the potatoes to boil in well salted water.  I salt the water as if I was making pasta – very generously.  This is the time to get flavor into the potatoes.  I usually do not cover the potatoes with water.  I find they cook faster if the water is ¾ of the way up the potatoes.
2. Meanwhile in a separate saucepan under medium heat, add the butter, olive oil and onions.  After a few minutes, add the garlic. Sweat the onions and the garlic until they become soft.  Add the curry powder and the turmeric and stir well.  Add the vinegar and scrape off any stuck on bits in the bottom of the pan.  if the mix is too dry, add a bit of water.
3. 
4. When the potatoes are cooked, but still hold their shape, drain them and return to the pot.  Add the curry/onion mixture and stir to combine.  Add a bit more vinegar if you need added moisture.
5. Let it sit for 15-20 minutes or even 30 minutes to let the potatoes absorb the curry taste.

Serve as a side dish or even use them as a filling for tortillas… kind of like an Indian-flavored burrito.

Tags: curry, onion, potato