Oven-Baked Potatoes with Jamaican Curry and Caraway Fruits
Delicious oven-baked potatoes with carrots and heavenly seasoned with Jamaican curry and caraway fruits. A perfect plant-based side dish for (Holiday) dinner—gluten-free!
Servings: 6 servings
Calories: 530kcal
Ingredients
- 14 medium-sized Yukon potatoes peeled
- 12 small carrots thoroughly washed or 6 large carrots, chopped roughly same size as potato wedges
- ½ cup olive oil
- 5 large cloves garlic peeled, crushed and shredded into smaller pieces
- 2 fresh rosemary leaves
- 2 tablespoons Jamaican curry*
- 1 tablespoon salt
- 1 tablespoon caraway fruits
Instructions
- Preheat the oven to 375 ℉/ 190 ℃. Cut the potatoes lengthwise into eight pieces. For larger potatoes, cut the thicker pieces further into half to obtain about the same size. For the carrots, leave the smallest whole and cut thicker roots lengthwise in half.
- Place the vegetables in a large bowl and pour the olive oil over. Add the shredded garlic, the needles of the rosemary leaves, Jamaican curry, salt, and caraway fruits. Toss everything until the vegetables are equally coated and have a beautiful yellow color from the curry.
- Divide the seasoned vegetables over a large baking sheet. Place in the oven and bake for 55 to 60 minutes. They will be crispy on the outside and soft on the inside.
Notes
*If you don't have this type of curry on hand, then simply replace it with one tablespoon of turmeric powder and one tablespoon of white onion powder (optional).
Nutrition
Calories: 530kcal | Carbohydrates: 84g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1273mg | Potassium: 2145mg | Fiber: 13g | Sugar: 9g | Vitamin A: 20403IU | Vitamin C: 87mg | Calcium: 106mg | Iron: 5mg
