I didn’t take a photo. Too busy eating. Will have to make again 🙂
So, the secret to crispy on the outside, soft on the inside oven-fries or homefries or hashbrowns or what have you, is pre-cooking the potatoes. Chop the raw potatoes into the shape/size you want then either: microwave or parboil them. The length of time will depend on the size of the potato pieces. I don’t use the microwave for much (mostly defrosting & reheating some kinds of leftovers), but it does work well for precooking potatoes w/o creating extra mess or worrying about overcooking them. Essentially you want your potatoes to be pokeable with a fork, but still firm (not mushy/falling apart).
For this recipe, I chopped two medium-size Yukon Golds into ~1/2-inch square cubes.
While potatoes are precooking, make the spice mix:
1 tsp cayenne
1/2 tsp garlic powder
1/2 tsp cumin
zest of 1/2 a lime
…or you know, whatever you like.
Toss potatoes with 1/4 cup coconut milk. Once coated, sprinkle with spice mix and toss until the spices are evenly distributed. Drizzle with olive oil and toss one more time. Place on oven-proof dish or baking sheet. Bake for 45 min @ 350F, tossing once or twice during baking time.
Perfection! Crispy, spicy, delicious!
Once the potatoes are baking, prepare the fish. Place fresh cod on parchment or foil. Smear with red curry paste, drizzle with juice & zest of 1/2 lime and 1/4 cup coconut milk. Wrap into a packet. Let sit until there is 10-15 minutes of cooking time left on the potatoes, then place in oven, and continue baking both fish & potatoes for the remaining time.
ETA 12.01.09: Photo!