These Curried Potatoes are super simple to throw together and full of flavor! They are made with just five simple ingredients and ready in about 40 minutes.
These are delicious as the base to buddha bowls or a hearty side dish for Grilled Pork Tenderloin or Baked Chicken.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Jump to:
Bright yellow in color, crisp and flavorful on the outside, light and fluffy on the inside, these are Curried Potatoes. Made by sautéing cubed potatoes with oil, curry powder, salt, and pepper, they are a delicious side dish that costs just pennies.
Serve them alongside your favorite cooked meats and vegetables for a hearty potato side dish or as the base to a vegetarian meal.
Why Make This
They’re quick. Once you get the potatoes chopped, they cook pretty quickly, making for an excellent easy side dish.
They’re delicious. Seasoned with a melange of flavorful, Indian spices, Curried Potatoes are super delish!
Ingredients
I love recipes that are made with regular pantry staples. This makes it easy to shop your kitchen.
These spuds require only five simple ingredients that you may already have on hand:
olive oil – you can use another cooking oil if you prefer, including vegetable, avocado, coconut, or even ghee.
potatoes – Russets are usually the most affordable, but you can use whatever type of potato you have on hand. I like to peel them first but you can leave on the peels if you like.
curry powder – Curry powder is a mix of spices and varies from brand to brand. Try a few different ones until you find the one you like best. Feel free to add more or less according to your tastes.
salt and pepper – Add salt and pepper to taste.
Step-by-Step Instructions
- In a large nonstick skillet, heat the oil until shimmering. Add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper.
- Cover the pan with a lid or a sheet of aluminum foil. This helps them steam and get tender all the way through. Cook until the potatoes are tender, about 30 minutes, possibly longer, stirring occasionally.
- Remove the lid and continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.
- Serve the potatoes hot or at room temperature.
You can reheat the potatoes in the microwave, on the stovetop, in the toaster oven, or in an air fryer. They may or may not re-crisp, depending on how you choose to reheat them. Reheating in the microwave will give you a softer texture.
FAQs
We used russet potatoes, but you could always swap out those for whatever potatoes you have on hand, such as red, white, gold, or even purple. Just make sure they are chopped in even sized pieces so they cook evenly and quickly.
Around here? Not long! But you can refrigerate any leftovers in an airtight container for up to 4 days.
Freezing potatoes is a tricky endeavor, as the texture can change during freezing, leaving you with mealy potatoes. I don’t recommend freezing these.
Recipe costs
While homemade is almost always cheaper — and better tasting — than prepped food you buy at the grocery store or restaurant, it’s good to check your prices and know what you’re really spending on the food you cook at home.
Here is the price breakdown based on non-sale prices at a mid-range grocery store in Southern California:
- olive oil – $0.20 ($6.49/16 oz)
- potatoes – $1.98 ($0.99/lb)
- curry powder – $0.51 ($3.59/1.66 oz)
- salt – $0.02 ($2.99/26 oz)
- pepper – $0.03 ($3.79/4 oz)
The total cost to make one batch of Curried Potatoes is $3.19 or 53 cents per serving.
You can easily bring the cost of this dish down by working the Good Cheap Eats System.
- Shop your kitchen – use whatever kind of potatoes and oil you have on hand. If you don’t have commercial curry powder, which is a seasoning blend, go ahead and google some recipes to make a version of your own.
- Plan your meals and leftovers – if you buy a big bag of potatoes, a large bottle of oil, or a pricy canister of curry powder, make sure you plan meals to use what’s left. That will help you avoid food and money waste. Likewise, be sure to eat up any leftover curried potatoes within four days of serving.
- Shop a low budget grocery store and beat the above named prices. As concerns this recipe, Costco or an international grocer may offer the best price on spices and oils while someplace like ALDI will likely have the best price on potatoes. Do what works for where you live.
- Check the sales and clearance! To stretch your grocery dollar, purchase any or all ingredients, but especially the oil and curry powder ON SALE.
More Great Potato Recipes
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
Curried Potatoes Recipe
Ingredients
- 2 tablespoon olive oil
- 6 russet potatoes peeled and chopped
- 1 tablespoon curry powder
- salt
- black pepper
Instructions
- In a large nonstick skillet, heat the oil until shimmering. Add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper.
- Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Cook until the potatoes are tender, about 30 minutes, possibly longer.
- Remove the lid and continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.
- Serve the potatoes hot.
Notes
Nutrition
This post was originally published on February 11, 2011. It has been updated for content and clarity.
Kelia
I don’t think I have ever cooked with curry but from the reviews these sound like something I need to try. I’m always looking for something new to try with veggies and this sounds like a hit. Wonder if sweet potatoes would work also?
Jessica Fisher
I would think so. I know there are sweet potato curries, so I’m thinking it would. Just know that sweet potatoes don’t typically get as crisp as white potatoes. Let me know how it goes!
Kelia
Made these last week and they were a pretty tasty! Didn’t try with the sweet potatoes because we had a lot of white potatoes on hand. Thanks for the post.
Jessica Fisher
Glad to hear you enjoyed them!
chris
There even better when you add cilantro to the recipe.
Jessica Fisher
Good to know! Thanks!
Robin
A favorite potato of ours is to cut potatoes (usually Klondike gold) either in wedges or cubes; toss with olive oil, sea salt, fresh snipped rosemary and parmesan cheese. You can cook these either on a baking sheet or on the grill. Either way, they are delish! Serve ’em with grilled steaks seasoned with cracked black pepper & sea salt; or if cut in wedges, with burgers. (Black & Blue burgers are a fave of ours.)
Lis
I make a big batch of curried potatoes once a month and freeze in sandwich baggies to add to a variety of dishes, including curried chicken. Yum!
Monica
I never had curried potatoes before but I have been trying new things and since I was making a quick stir fry with an Indian butter sauce I wanted a side to go with the theme. These were soooo good even my 6 year old ate them up! The only thing different I did was I bought a bag of simply potatoes. They are already diced and have onions mixed in. I don’t have a lot of time so this was an awesome shortcut. Love the recipe and will be using it from now on. I am also going to be checking out the rest of your recipes if they are anything like this then I will be one happy lady!
Thanks.
Meegan @ Harveys at Home
Oh I think I’m going to love this potato recipe! I am struggling to find ways to cut back on the food budget more than we already do, so anything like this will help! Thanks for sharing the recipe!!!
Rena
I’m going to try these this week. Mashed potatoes are our favorite potatoes.
Rooh
I made that last week, and DH and I really, REALLY liked it! I’ll have to make it again … soon!
Most of us like simple roasted wedges/potato bits. Cut ’em up, toss them in oil, put them in the 450* F oven for 45 minutes or so, depending on how you cut them up. Sprinkle with salt after. Of the five of us, only my girl doesn’t like them. But she doesn’t like french fries either … or pizza. Which is weird for a six year old!
Erika
I’m unfamiliar with this recipe but it sounds really good! 10 lb. bags of potatoes are on sale at my grocery store this week so I’m going to give them a try!
Martha Artyomenko
We eat so many potatoes here! For one thing, my husband is Russian, so potatoes are a mainstay of their diet. Some of our favorite ways to make them are:
Roasted potatoes- We peel and cube the potatoes, then add chunked carrots. Toss with some olive oil, sea salt and 3 cloves of finely minced garlic. Place in a baking pan and bake at 400 degrees, until browned and tender.
We also like homemade Pierogies or what my husband calls Variniky.
Mashed potatoes with gravy is another thing we have quite often.
Janel
Oh, I remember those! I loved them as a kid. I tried making them as a newlywed with slightly different instructions…but they didn’t turn out as good as Mom’s so I gave up. Maybe I’ll give your recipe a try.
BrownThumbMama
We never had applesauce with pork chops either! We always had potato pancakes (from a box)–and probably a can of corn. I served pork chops to hubby when we were newlyweds and was horrified when he asked for applesauce. :-O
Molly
Nom nom nom …. curried potatoes are a favorite at our house. Yum.
Jennifer
These are delicious! I like to make them for breakfast too. A diced tomato stirred in and a runny egg on top…perfect!
Jessica Fisher
Sounds like a yummy combo!
Shannon L
My favorite way to eat potato is pan-fried potatoes with onions. When I was in school, my grandmother kept my brother and I. Money was tight so she would fry a pan of taters n onions. We would always eat until we were stuffed, and then wouldn’t eat dinner. My mom said that she was going to quit cooking meals and just cook taters n onions. 🙂
nancy
applesauce and fried potatoes were our side dishes with fried pork chops. i’m going to try your curry version of fried potatoes. i think they’ll be liked by all at our house.