Caribbean Curried Roast Potatoes

6 standard portions

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Ingredients

• 2 lb sweet potatoes ((908g) chopped)
• 2 tsp curry powder ((4g))
• 2 tbsp olive oil
• 3 tsp curry powder
• 1½ tsp paprika
• 1½ tsp onion granules
• 1½ tsp garlic granules
• 1½ tsp fresh thyme (stems removed)
• 1½ tsp chadon beni
• ¼ tsp pink salt
• additional black pepper and pink salt to taste

Method

1. Preheat the oven to 200C/400F.
2. Line a baking tray with parchment paper and coat with olive oil then set aside.
3. In a medium sized saucepan, parboil the sweet potatoes along with one teaspoon of curry powder for about 4 minutes.
4. Drain off the water in a colander and rinse with cold water to prevent further cooking.
5. Use kitchen towel to thoroughly blot the sweet potato dry.
6. Place the sweet potato into a large zip lock bag or one with tie handles.
7. Drizzle the olive oil into the bag with the sweet potatoes then seal and shake.
8. Combine the curry powder, paprika, onion/garlic granules, thyme and chadon beni in a small bowl.
9. Open the bag and sprinkle the herbs and spices all over the sweet potatoes then seal and shake the bag again to thoroughly coat.
10. Place the chopped potatoes onto the baking tray, make sure to spread out and not overcrowd.
11. Roast for roughly 40-45 minutes (turning frequently) or until the edges are lightly golden.
12. Remove from the oven and sprinkle with black pepper and pink salt to taste.