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Roasted Corriander Mint Potatoes with Curry Mayo

Posted on | April 2, 2009 | 7 Comments

Curry is incredibly addictive. Once the taste for the junk hits you, it’s difficult to escape its clutches. The smell, mostly, is what gets me, but it’s also the randomness of creation – akin, I imagine, to cooking up some magical witches brew. With a mortal and pestle and a few whole spices, curry creations are limitless. Just toast the spices ever so slightly, grind them up and voila, you’ve got a good base for a curry.

Store bought curries are a bit of a mystery to me – rarely am I able to ascertain what, exactly, is in them. That doesn’t mean I’m immune to their convenient call, just that I aspire to make my own more often. And, oh, the reward of a fresh made curries – few smells in my kitchen are as welcome as those of toasted and fresh ground spices that go into these special sauces.

So do yourself a favor, visit the Spice House and order a supply of various curry spices, which can be any combination of the following plus much, much more: caraway coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, arrowroot, turmeric, cardamon, cloves, Tellicherry peppercorns, red pepper and saffron. The flavor combinations are endless.

Also, check out this fabulous curry primer from The Reluctant Gourmet.

Yesterday, hungry and looking for an afternoon snack – and left with a few red potatoes that were quickly going the way of the DoDo- I quickly toasted whole coriander and mustard seeds, ground them up with a pinch of sea salt and mint, then added the magical powder to a pan of oil set to simmer. I quartered and boiled the potatoes in salty water for 5-7 minutes and then drained and added to the oil in the pan with a pinch of curry powder, tossing the mixture a few times before transferring to a baking pan and whacking in the oven under the broiler.

While the potato wedges broiled away, I added a half tablespoon of curry and a small pinch of ground red pepper to a quarter cup of mayo for the topping.

12-15 minutes later – who counts in the afternoon – I pulled the wedges from the oven, let cool ever so slightly and dumped them into a bowl.

Spoon a generous dollop of the curry mayo on top of the spuds, and et voila, a potato snack even the Daily Spud might be proud of.

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