Tomato Curried Potatoes

Tomato Curried Potatoes

AuthorJulie

4-5 Yukon gold or baby new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like YG)
canola oil, for cooking
1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
2 tsp paprika
1 ½ tsp curry powder or paste
1 tsp chili powder
2 tsp sugar
½ tsp salt (or to taste)

1

Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, paprika, curry powder, chili powder, sugar and salt and cook for 5-10 minutes, until the potatoes are well coated and the extra moisture has cooked off.

Ingredients

 4-5 Yukon gold or baby new potatoes, cut into large chunks (I don't bother to peel them - a bonus when you use thin-skinned potatoes like YG)
 canola oil, for cooking
 1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
 2 tsp paprika
 1 ½ tsp curry powder or paste
 1 tsp chili powder
 2 tsp sugar
 ½ tsp salt (or to taste)

Directions

1

Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, paprika, curry powder, chili powder, sugar and salt and cook for 5-10 minutes, until the potatoes are well coated and the extra moisture has cooked off.

Tomato Curried Potatoes
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