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When someone says they are baking, one would expect it to be a bread, cake, cookies, pretzels, etc but one would not expect a curry. My second post for this week is one such unconventional bake; potato fry. I roast potatoes once in a while when I am lazy to fire up the stove. Cut potatoes, toss with oil and spices, put it in the oven and voila, you have a perfectly roasted potatoes. I have posted roasted vegetables for last year’s bake-a-thon. I also roast potatoes in a similar fashion and did not want to do that. Then I thought why not make it a dry curry type and added some onions and green chilies to it. Though this is still similar to roasted vegetables, this looks more like a potato fry or potato dry curry and one would not know it is baked unless mentioned.
Bake time and temperature varies depending on the size of the potato pieces. I have baked potatoes at 400 F and at 425 F. Baking at these two levels worked for me but the bake time varied by few minutes. Potatoes need to be stirred 2-3 times during baking to ensure even baking. This would be a perfect way to make potato fry in large quantities or for a party when there is too much of stove top cooking.
Oven Baked Potato Dry Curry Recipe
Total Time: 43 – 50 minutes
Preparation: 5 – 10 minutes
Bake Time: 38 – 40 minutes
Serves: 3
- 2 medium to large Potatoes approx. 500grams
- 1 – 2 tbsp. Oil check note below
- ½ small – medium Onion sliced (I used red onion)
- 1 Long Green Chili cut into 4-5 pieces (opt.)
- 1 tsp. Chili Powder
- 1 tsp. Salt
- ½ tsp. Hot Madras Curry Powder
- 1 tsp. Coriander Powder
- ¼ – ½ tsp. Garlic Powder I used ½ tsp
- ¼ tsp. Chili Powder Add only if required and adjust to taste
- ¼ – ½ tsp. Salt adjust to taste
- Cilantro chopped
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Preheat the oven to 425 Line a baking sheet with aluminum foil and grease it.
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Peel and cut potatoes into cubes. I cut each potato into 30 – 36 pieces.
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Soak them in water until ready to use. This step can be skipped. This avoids the discoloration of potatoes and also helps remove some excess potato starch. I soaked for 30 minutes but can also soak for longer period. When ready to bake, remove potatoes from water and pat dry with paper towels.
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In bowl prepare the marinade by mixing together oil and all the spices except the ingredients listed under additional seasoning.
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Add potatoes, onions, green chilies to spiced oil and toss.
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Spread the potatoes on baking sheet, picking out the onions and chilies. Keep aside the onions and chilies. OR when tossing the potatoes with spices, do not add onions and chilies. Once the potatoes are arranged on the baking sheet, add onions and chilies to the bowl of spice mixture and toss to coat the spices. Keep aside.
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Bake potatoes in preheated oven, middle rack for 38 – 40 minutes or until potatoes are soft and evenly baked, stirring 2-3 times in between. I stirred 12 minutes, 24 minutes and 32 minutes into baking.
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Twelve minutes into baking, add onion and green chilies to baking sheet, toss the potatoes and continue baking. Do not forgot to stir 24, and 32 minutes into baking.
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Remove from the oven, taste and add more seasoning if required. I sprinkled ingredients listed under additional seasoning and mixed well. When served with rice, these potatoes were moderately spiced.
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Serve with rice or as a side dish, with roasted / baked chicken or meats. These can also be served as a snack.
- Oil – I used 2 tbsp of oil when baking these potatoes but I have also baked with 1 – 1 ½ tbsp of oil. I would recommend 2 tbsp oil. I personally prefer more oil in potatoes as this gives potatoes a crispy surface.
- Onions – I usually do not add onions to oven baked potato fry as onions brown lot faster than potatoes. However, I did this as I wanted to replicate stovetop potato fry. If you like caramelized brown onion, add onions along with potatoes. Else add 15 – 18 minutes into baking.
- Temperature & Bake Time – Temperatures vary from oven to oven. When baking for the first time keep an eye on the potatoes, especially during the last few minutes of baking. Baking time varies depending on the size of the potato pieces. I baked potatoes at 400 F and at 425 F. Baking at these levels worked for me but the bake time varied by few minutes. Check the potatoes and bake for a longer time if required.
- Spices – I prefer garlic powder when baking but you can use fresh minced garlic. I didn't use cumin powder but recommend to enhance the flavor of the curry.
This day in 2014: Jalebi from Uttar Pradesh
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you made this in the oven???? that looks so similar to the ones made on the pan.. bookmarked to try!!
Yup. Agree with Sowmya. Can’t figure out these are out of the oven unless you mention it! Cool..
Yummy meal. I haven’t tried adding onion though potato fry in oven is a regular fare in my home. I love the oven method since it cuts down my time spending in front of the stove. 🙂
It looks exactly like the stove top version. What a wonderful recipe!
Love to bake potatoes. This curry looks just like the stove top version.
Thats an interesting dry curry, they came out absolutely prefect as much as like the stove top curries.
The dry potatoes look so good Usha..what a lovely meal you have there!
my favorite. I too try these in oven. 🙂 yours looks very crispy
My whole family would devour these baked potatoes. Love the addition of Indian spices — will try soon.
A healthy and nice potato dry curry.
I have jusT had my lunch but these potatoes are super tempting.
Usha these look like stove top ones. I agree with Sowmya and I am bookmaking it.
These looks fabulous!! super tempting..