Courtesy of Idaho Potato Commission
4Servings•15 Min.Prep Time•50 Min.Cook Time•1 Hr.Chill Time•
原料：
- 1 sweet potato, cut into bite sized pieces
- 3 Idaho® purple potatoes, cut into bite sized pieces
- 3 Idaho® red potatoes, cut into bite sized pieces
- 1 Tbsp. extra virgin coconut oil
- 1 Tbsp. finely diced shallot
- 2 tsp. curry powder
- 2 Tbsp. coconut milk, preferably the thicker cream
- 1/4 c. slivered almonds
- 1/8 c. raisins
- 1/4 c. fresh cilantro, stems removed & coarsely chopped
- 1 Tbsp. fresh lime juice
说明：
- Preheat the oven to 400°F. Briefly melt the coconut oil in the microwave until it's a liquid consistency.
- Toss the potatoes in a bowl with the coconut oil and then spread them out on a sheet tray. Give them a light sprinkle of salt and pepper.
- Roast the potatoes until they're crispy on the outside and soft in the middle, approximately 45 min. Gently stir them around once or twice while cooking to prevent sticking. Allow them to cool completely.
- While the potatoes are cooling, toast the slivered almonds at 350°F until fragrant, approximately 5 min. (keep an eye on them so they don't burn).
- In a large bowl, combine the coconut milk/cream and curry powder. Add the rest of the ingredients and toss to coat evenly. Season with salt and pepper to taste.
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