John Myers
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Chopped Potato Wedges with Curry Carrots
The perfect chopped potato wedges with curry carrots recipe with a picture and simple step-by-step instructions.
Chop potato wedges
- 500 g Mixed minced meat (half beef, half pork)
- 1 Grated onion
- 1 Egg
- 1 Stale bread roll
- 1 kg Waxy potatoes
- 5 tbsp Olive oil
- Rosemary powder
- Salt pepper
- Rose paprika, cayenne pepper
Curry carrots
- 700 g Carrots without greens
- 2 tbsp Olive oil
- 1 tbsp Chilli flakes
- 2 tsp Curry powder
- 1 tbsp Sugar
- 1 Can Unsweetened coconut milk (400 ml)
- 1 tsp Vegetable broth (instant)
- Salt pepper
How to get potato wedges with mince in the stove:
- Knead the mixed mince with grated onion and the bread roll soaked in the water and squeezed out (or some breadcrumbs). Season to taste with salt, pepper and rose paprika. Shell (shape) small meatballs.
- Preheat the stove to 180 degrees (convection). Line the baking sheet with parchment paper. Wash the potatoes clean under running water. Brush vigorously. Cut into wedges. Mix a marinade from olive oil, a little rosemary, salt, pepper, rose paprika and cayenne pepper. Turn the potato wedges in it until they are all covered with the marinade and coat the hackers with the remaining marinade. Spread together and not alone with the potato wedges on the baking sheet and bake in the preheated stove for 30 – 45 minutes.
This is how curry carrots get on the stove:
- Peel the carrots. To wash. Slice or cut into thin slices. Sauté in hot olive oil (you can smell it!). Stir in the chilli and curry. Add sugar. Caramelize.
- Deglaze with coconut milk and 100 ml water. Bring to a boil. Stir in spoons of stocking powder. Let simmer for 3 – 4 minutes. Season to taste with salt and pepper and if necessary reduce the liquid (if desired). Scatter finely chopped parsley.
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