Roasted Cranberry Potatoes

This is an amazing roasted potato flavored with cranberries and spices! The fresh tart cranberries, meaty potatoes, and spices, all roasted together - the tantalizing flavors - make it divine. This is an amazing one for a fall feast! These are perfect to be served with any cooked grain, roti/flat breads - a perfect side!

I have used Russet potatoes, but any potatoes in hand can be used. Adjust the roasting time as per the potato type and size of the potato chunks. Roast the potatoes in a single layer for better cooking and crisp potatoes. 

I wouldn't recommend swapping the fresh cranberries for a sweetened dried cranberry. The fresh tart cranberries are used in this spicy curry. This is not fiery one but feel free to add a couple of chopped Thai chilies finally to add the heat, I would love to, but my kids can't take that heat. So I skipped it. This is an amazing one though!

Roasted potatoes always add a charm to the dinner table. Especially, this is an amazing choice for Thanksgiving. Both cranberries and potatoes make this an amazing fall recipe! Lemon Potatoes and Aloo Beans Curry are amazing sides to Thanksgiving meal! The flavor profile of Oven Roasted Curried Dutch Potatoes is different from this roasted cranberry potatoes and both are amazing ones packed with rich flavors. These four potatoes are vegan and is perfect for everyone!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry! #CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Ingredients

Potatoes - 3 cups, 1-in. cubes

Onion - 1 cup, cubed

Cranberries - 1/2 cup

Salt - 1 tsp

Oil - 3 to 4 tbsp

Tumeric - 1/4 tsp

Coriander powder - 1/2 tsp

Mustard powder - 1/2 tsp

Garam masala - 1/2 tsp

Cayenne - 1/2 tsp

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp. finely chopped

Coconut milk - 2 tbsp

Cilantro - 2 tbsp, chopped

Method

Preheat the oven to 450 degree F.

Halve the cranberries. Add the potatoes, onion, cranberries, three-quarters teaspoon salt a,d oil to a baking sheet. Mix thoroughly and spread it into a layer.

Roast in the oven for 25 minutes.

In the meantime, in a bowl add the remaining salt, turmeric, coriander powder, garam masala, cayenne, mustard powder, ginger, garlic, coconut milk, and mix to a paste. Set aside.

Gently flip the potatoes, add the sauce, mix, and spread into a single layer.

Roast for 5 -7 minutes.

Remove from the oven. Add chopped cilantro. Mix.

Transfer to a serving bowl

More cranberry recipes we shared today! Thanks, Ashley!

• Slow Cooker Cranberry Apple Crisp from Cheese Curd In Paradise
• Cranberry Pecan Quick Bread from Hezzi-D’s Books and Cooks
• Roasted Cranberry Potatoesfrom Magical Ingredients
• Cranberry White Wine Spritzer from Our Good Life
• Oatmeal Cranberry Bars from The Fresh Cooky
• Orange Cranberry Bread from Devour Dinner
• Pear-Cranberry Sauce from The Spiffy Cookie
• Cranberry Pecan Cake Balls from The Freshman Cook
• Cranberry Moscow Mule from Art of Natural Living
• Orange Cranberry Muffins from Life Love and Good Food
• Cranberry Almond Granola from Family Around the Table
• Easy Classic Cranberry Sauce from Kate's Recipe Box