Recipe by Melaknee
"Potato wedges with a kick! Great for those who love curry."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, cut into wedges
shredded Parmesan cheese
I very very rarely give 5 stars but this low fat delightful potato recipe is wonderful. My husband had these in the oven when I came home from work and the light smell of curry made my mouth water. Didn't change this recipe a bit and they were perfect. Try this - you won't be sorry.
pretty tasty, takes longer to cook though, about 45-50 minutes
Very good, crispy with a subtle curry taste. I served them along side Crispy Pork Cutlets and a green salad. Perfect as written.
This is probably one of the best potatoes I have ever had! Yes, I am a huge curry fan and this nailed it. I used rather big potatoes and ended up eyeballing the ingredients to make them sufficient for the amount of wedges I have. That is perhaps why this recipe is great - use the seasonings according to your tastes and when it comes to curry powder, there is no such thing as too much for me and my husband. Thank you for such and enjoyable side dish. We rarely eat regular potatoes and this made it so much more satisfying!
Left mine in for 50 minutes. They were tender, not burnt. I doubt 20 minutes would have been enough.
This was definitely the "new" item I've been looking for. I used this recipe instead of making home fries/fried potatoes with steak and eggs. Much easier and no frying - though there is oil. Added something unique to an old favorite.
The curry and potato mix is different, and delicious! I cut them into thicker medallions, leaving the skins on, making them fast to prepare.
They were a bit salty for MY taste. I like lightly salted to no salted food. Salt + Parmesan cheese = way too salty. I will reduce the salt next time.
They were not as crispy as I hoping for, so I will probably try crisping them at 450 for 15-20 minutes, then bring it back down to 400 and keep checking after 15 minutes of that.
My kids love these!! My oldest daughter said "AMAZING" and what's really amazing is that my youngest who is SUPER picky ate them potato skin and all!!!
I thought these were very good. They did take a bit longer than 20 minutes. Every time I checked them, I added 5 more minutes so they would get a bit crispier on the outside. In the end, I think I doubled the time. I followed the recipe exactly and will make these again.
THIS is how I'm going to roast potatoes from now on!! Super easy, super tasty, not greasy at all!! Wonderful blend of flavors-- I'm hooked!! I stuck to the recipe exactly, just nuked the potatoes a few minutes to cut roasting time and cut them in rounds rather than strips-- YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Cottage Fries
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 37
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make excellent oven-baked fries.
See how to make crispy, crunchy, healthier French fries.
Duck fat is the key to incredibly crisp baked steak fries.