Classic Idaho® Russet Twice Baked Curried Potatoes


  • 3 pounds of Idaho® Russet potatoes
  • salt and pepper to taste
  • ¼ cup of olive oil (enough to coat them in the first baking)
Curried Seasoning:
  • 1 teaspoon cumin powder
  • ½ teaspoon paprika
  • ½ teaspoon coriander powder
  • ½ teaspoon cayenne pepper powder (optional)
  • 1 tablespoon turmeric powder
  • pinch cardamom powder
  • ½ cup of olive oil
  • 1 garlic clove, roasted and diced
  • a few fresh cilantro leaves, chopped
  • 1 tablespoon of fresh lemon juice


  1. Peel, and evenly chop your Idaho® Russet potatoes and par boil them for 6-7 minutes.
  2. Preheat your oven to 375° F, and toss the potatoes in the strainer to rough the edges of the potatoes before tossing them into a baking sheet.
  3. Drizzle with olive oil, salt and pepper and then use a wooden spoon to ensure that they are evenly coated before baking for 30 minutes.
  4. Remove from the oven and either allow them to cool before storing them in the fridge for completing tomorrow, or continue with the double roasting.
  5. Before returning them to the oven, mix the curry seasoning into a small mixing bowl and blend well. Once fully blended, add the dressing to the pan with the potatoes, taking care to coat the seasoning across all of the remaining potatoes.
  6. Bake for a further 40 minutes, or until they are gold brown, crispy and aromatic. Serve immediately.


Time Saving Tip: There is no end to the possibilities with this recipe, if you make a large batch you can turn one dish into two meals, leaving you more room to play with flavors like traditional sage, lemon and garlic, or everyone’s favorite, butter and cheddar.