Curry Roasted Red Potatoes

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Curry Roasted Red Potatoes

One of my quick and easy go-to breakfast dishes is roasted potatoes. Of course, as you’ve heard in Forrest Gump, there’s plenty of ways to prepare potatoes. This recipe for curry roasted red potatoes is super simple, and goes great with some fried eggs. It’s actually quite similar to my breakfast potatoes recipe, which just has a slightly different flavor profile.

The best thing about this recipe is that prep only takes a couple minutes. Red potatoes have a thin waxy skin which means no peeling. Just quarter or wedge them and that’s it!

red potatoes quartered

For this recipe I am using a kilo (2.2lbs) of red potatoes. Just chunk them up however you see fit; I try to keep a large skin surface area with my cuts if possible. Place them all in a bowl to dress.

red potatoes tossed in spicy curry powder and olive oil

Here’s the best part. The curry is completely up to you. If you love curries and have your own preferred blend, go ahead and use that. If you are like me and would rather spend more time on lunch or dinner than breakfast, use a store-bought blend. In fact, I actually used a pack of Curry Picante that my good friend brought me from his travels to Argentina. Just drizzle the ‘taters in some olive oil, add a tablespoon or two of your curry powder, and a healthy pinch of salt.

red potatoes about to be roasted

Lay all your potatoes on a baking tray skin side up. I know it’s always hard to get 100% skin side up when cutting potatoes unless they are small enough to halve, but try your best. Then, place in an oven preheated to 175 Celsius (350 Fahrenheit) for 25 minutes.

Freshly Curry Roasted Red Potatoes

Take the potatoes out of the oven and check for doneness. The skin should have turned light brown and crinkly as seen above. And that’s it, easy curry roasted red potatoes…a delicious and easy breakfast.

Curry Roasted Red Potatoes
Curry Roasted Red Potatoes

Curry Roasted Red Potatoes

This recipe for Curry Roasted Red Potatoes is so easy and makes a great breakfast side dish. I like making mine extra spicy and served alongside fried eggs
5 from 1 vote
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Course: Breakfast, Side Dish
Cuisine: American, European, Fusion
Keyword: Breakfast Potatoes, Curry, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 247kcal
Cost: $5


  • Baking Tray
  • Bowl


  • 1 kg Red Potatoes cut into halves or quarters or wedges (depending on the size)
  • 2 tbsp Olive Oil
  • 2 tbsp Curry Powder your preferred blend will do. I like mine spicy.
  • 1/2 tbsp Salt more or less to taste


  • In a bowl toss the cut potatoes with the olive oil, curry powder, and salt.
  • Place the potato pieces skin side up on a baking tray and place in an oven preheated to 175 Celsius (350 Fahrenheit) for 25 minutes, or until fork tender.


These potatoes are best eaten fresh out of the oven, but you can also store them for a day. I actually just leave them out on a counter covered with a paper towel. If you put them into a plastic container then they will steam themselves mushy.


Sodium: 919mg | Calcium: 40mg | Vitamin C: 22mg | Vitamin A: 49IU | Sugar: 3g | Fiber: 5g | Potassium: 1186mg | Calories: 247kcal | Saturated Fat: 1g | Fat: 8g | Protein: 5g | Carbohydrates: 42g | Iron: 3mg
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Curry Roasted Red Potatoes

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