SPOONING, Brunch Edition: Roasted Curry Potatoes

Executive Director of PhillyGayCalendar

Professional brunch-goers—e.g., the gays—typically fall into two camps: sweet or savory. I fall solidly in the latter, perhaps because I want to succumb to a lazy Sunday afternoon food coma rather than a sugar high. Over the years, I’ve worked on mastering my own version of home fries, the ubiquitous brunch side (always the bridesmaid, never the bride…).

In this recipe, we elevate the lowly potato to main course status. The curry and cumin add incredible depth, a spicy warmth that offsets these chilly November mornings. The potatoes emerge a brilliant saffron and are accented by cilantro and sriracha. A pierced fried egg sits atop and leaks its amber yolk. The whole kitchen smells delicious and fogs the windows long after the last potatoes are consumed.

Roasting potatoes take a bit of patience, but let’s be honest: your friends are never on time anyway.

Roasted Curry Potatoes (Brunch Edition)

15 minutes prep, 45 minutes cooking. Serves 2


4 Yukon Gold potatoes, peeled and cut into ½” cubes

2-1/2 tablespoons olive oil.

½ teaspoon coarse salt

¼ teaspoon pepper

1 teaspoon curry powder

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

2 cloves garlic, sliced thinly

¼ cup cilantro, minced

2 eggs


Preheat oven to 425 degrees. (A note on ovens: I’ve made this recipe in many apartment kitchens and have noticed varying results. Always use an oven thermometer and always trust your instincts, extending the cooking time or cranking up the heat as necessary.)

Add the chopped potatoes to a large 9”x13” glass baking dish, patting the potatoes with paper towel until dried. Pour 2 tablespoons of olive oil generously over the potatoes and mix with spatula until all sides of the potatoes glisten. Add the spices and mix again.

Cook the potatoes in the oven for 45 minutes, or until they become crispy with soft interiors. Stir the potatoes every 20 minutes or so. 

Enjoy a coffee while the potatoes roast. Or a mimosa. 

Once fully cooked, remove from the oven. While the potatoes cool slightly, heat remaining oil in a non-stick skillet over medium heat. Add slices of garlic and cook until they turn golden, but not brown, just a minute or so. Remove garlic with a slotted spatula and transfer to a sheet of paper towel. Fry the eggs sunny side up or over easy.

As soon as the eggs are cooked, serve immediately over the potatoes. Garnish each serving with cilantro, toasted garlic, and a splash of sriracha.

Photograph and original recipe by Michael Liang.

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