Whole30 Curried Potatoes

Quite possibly the best potato dish you'll ever eat, these Curried Potatoes make a great dinner side, "bowl" base and are excellent to pair with eggs for breakfast too! They're Whole30, Dairy Free, Gluten Free and FULL of flavor!

I remember the exact day my curry obsession began - December 16, 2017. You might think it's odd that I can remember this so well, but it's because I had just flown into Colorado to meet my newest baby niece, Olivia. As you can imagine, parents with a newborn (and a rambunctious 2 year old) don't head out on the town too much so when it comes to meals, it's cooking at home or having delivery. The first day I was there, we ordered a hefty amount of food from Next Door Eatery in Longmont, CO. My sweet sister gave me the option of choosing the restaurant and when I saw how gluten free friendly this one was, I really wanted to try it. I promptly ordered the Curry Chicken Salad and chose the GF friendly option that they offered. 

I cannot begin to tell you how good this sandwich was, but I'm going to try. The GF bread they offered was legitimately the best I've every had. The curry flavor of the chicken salad was balanced beautifully with golden raisins and tart green apple, it had just the right amount of celery crunch, and my favorite part - CURRY AIOLI. I would bathe in this if I could. They sent some extra on the side and I think I added a whole container to my salad and then used the rest to dip potatoes in it. I shared some of the aioli with my sister and brother in law and they were just as obsessed as I was.

In fact, when Kyle and I went back to visit again in April, I made sure the first thing we ordered were the curry chicken sandwiches so he could experience them too. In fact, I'm pretty sure all four of us ordered the sandwich and not a single one of us was disappointed. God, I'm drooling just thinking about them.  Kristin, if you're reading this - ship a dozen to Chicago for me would you?

To be sure this isn't just a fluke of my taste buds, the next morning, my brother in law (who clearly had curry on his mind too) made potatoes for us and did a curry seasoning with them. My mouth was exploding from sheer joy over the flavor. I knew right away that I wanted to try and make a version of potatoes, inspired by what he made so I could have these any time I want. Honestly, I had no idea I even liked curry and I didn't even own curry powder. While some of you may be thinking I was VERY behind the times on the curry trend (you'd be right,) others are probably on the same page as me. If you're a curry pro, this recipe is going to be a delight. If you're a curry newbie, your culinary world is about to get a whole lot larger. 

I made a big batch of these Whole30 curried potatoes and ate them as a side with dinner. Then I ate some more for a healthy snack. And then I paired them with some eggs to make a paleo hash, with a side of bacon. Honestly, they worked for all of these occasions. They're versatile enough to be used for breakfast, lunch or dinner and they're easy enough to make that you'll want to have them for all these meals. 


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Whole30 Curried Potatoes
Quite possibly the best potato dish you'll ever eat, these Curried Potatoes make a great dinner side, "bowl" base and are excellent to pair with eggs for breakfast too! They're Whole30, Dairy Free, Gluten Free and FULL of flavor!
Ingredients
  • 7-8 cups (~5 med) russet potatoes, diced
  • 3 tbs coconut oil for pan
  • 1-1 1/2 tbs curry powder, to taste
  • 1 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • dash of cayenne pepper
  • 1 tsp salt + addtl to taste
Instructions
1. Melt coconut oil in a large pan. Add potatoes and saute covered on low heat for about 15 mins, stirring occasionally, until fork tender2. Remove lid from potatoes. Drizzle olive oil on potatoes and add seasonings. Stir until fully combined.3. Turn stove up to med-high heat and continue to cook potatoes (~5-7 mins)until edges become golden brown. Keep watch & stir as needed to avoid burning. Remove and serve!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

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