Curry Roast Potatoes

1. Preheat oven to 375°F.

2. Peel and cube the potatoes.

3. Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.

4. Drain.

5. In a baking dish mix together the oil, Patak's Mild Curry Paste.

6. Coat the drained potatoes, onions, and garlic with the curry.

7. Bake in a pre-heated oven for 30-45 minutes until crisp and golden.

8. Serve alone or with plain yogurt.

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Nutrient	Quantity
Total fats	13.9572 g
Protein	10.105 g
Carbohydrates	86.177 g
Energy	499.812 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0508 g
Water	427.9171 g
Aspartic acid	2.2328 g
Calcium, Ca	72.536 mg
Lutein + zeaxanthin	43.7 g
Fiber, total dietary	10.81 g
Fatty acids, total saturated 22:0	0.0026 g
Carotene, beta	5.3 g
Niacin	4.8673 mg
Fatty acids, total trans-polyenoic	0.001 g
Arginine	0.5377 g
Riboflavin	0.1656 mg
Tocopherol, beta	0.0816 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.0056 g
Glutamic acid	1.7859 g
Sodium, Na	30.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0067 g
Total lipid (fat)	13.9572 g
Manganese, Mn	0.7917 mg
Fructose	2.202 g
Proline	0.2931 g
Fatty acids, total saturated 16:0	1.2737 g
Fatty acids, total saturated 8:0	0.9251 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2279 g
Sucrose	1.557 g
Choline, total	59.3708 mg
Fatty acids, total polyunsaturated 18:1 t	0.0029 g
Sugars, total	7.082 g
Serine	0.3498 g
Fatty acids, total saturated 10:0	0.7375 g
Fatty acids, total saturated 18:0	0.3634 g
Vitamin B-6	1.437 mg
Selenium, Se	2.2 g
Ash	5.2791 g
Tocotrienol, delta	0.034 mg
Fatty acids, total saturated 18:1 undifferentiated	0.8682 g
Pantothenic acid	1.4259 mg
Phenylalanine	0.3845 g
Copper, Cu	0.5262 mg
Betaine	0.98 mg
Thiamin	0.4013 mg
Methionine	0.1456 g
Iron, Fe	3.8198 mg
Carbohydrate, by difference	86.177 g
Phosphorus, P	279.7 mg
Folate, total	82.7 g
Fatty acids, total saturated 4:0	0.0012 g
Alanine	0.3003 g
Valine	0.4803 g
Fatty acids, total saturated 18:2 undifferentiated	0.3833 g
Glycine	0.2765 g
Glucose (dextrose)	2.971 g
Fatty acids, total saturated 14:0	2.2725 g
Zinc, Zn	1.4887 mg
Isoleucine	0.3082 g
Tocopherol, delta	0.0245 mg
Fatty acids, total saturated 12:0	5.7037 g
Fatty acids, total polyunsaturated	0.4341 g
Tocotrienol, gamma	0.049 mg
Leucine	0.461 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.001 g
Tocotrienol, alpha	0.3271 mg
Vitamin A, IU	10.6 IU
Folate, DFE	82.7 g
Tryptophan	0.1057 g
Vitamin C, total ascorbic acid	94.57 mg
Phytosterols	23.696 mg
Fatty acids, total polyunsaturated 16:1 c	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.8504 g
Fatty acids, total saturated 20:0	0.0103 g
Tocotrienol, beta	0.0177 mg
Fatty acids, total saturated 6:0	0.0649 g
Starch	68.805 g
Tyrosine	0.2272 g
Vitamin K (phylloquinone)	9.4016 g
Fatty acids, total saturated	11.3627 g
Histidine	0.1687 g
Fatty acids, total monounsaturated	0.8806 g
Threonine	0.3183 g
Folate, food	82.7 g
Fatty acids, total polyunsaturated 17:0	0.0012 g
Fatty acids, total polyunsaturated 24:0	0.0042 g
Vitamin E (alpha-tocopherol)	0.076 mg
Fatty acids, total trans	0.0038 g
Fatty acids, total trans-monoenoic	0.0029 g
Magnesium, Mg	111.5 mg
Lysine	0.5127 g
Potassium, K	2029.3 mg
Cystine	0.1112 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Coconut oil	1 tablespoon	121.312	0	13.4722
Onion	0.5 cup	32	7.472	0.08
Potato	3 cups	346.5	78.705	0.405
Garlic Clove	1	0	0	0
curry paste	2 tablespoons	0	0	0