I think potatoes get a bum rap as a food to avoid. Often it's the preparation -- heavy on cream or butter -- that's at fault. I like to roast them, but a simple approach doesn't have to be dull.

Here, potatoes' natural, subtle sweetness is complemented by sweet onion and mild curry powder. A final shower of chopped cilantro provides a fresh and flavorful balance.

Don't obsess about the size of the potato chunks; anything 3/4 -inch to 1 1/2 -inch will work fine. The main thing is to get the chunks all about the same size so they cook evenly.

Pair these potatoes with a lemon-herb-rubbed roast chicken and steamed spinach.

>Roasted Curried Potatoes With Sweet Onion

2 3/4 pounds all-purpose potatoes, peeled and cut into 1-inch chunks

1 large sweet onion, such as Mayan, Maui or Vidalia, cut into 1-inch chunks

2 tablespoons olive oil

1 tablespoon mild curry powder, or to taste


1 tablespoon finely chopped fresh cilantro leaves

Preheat the oven to 375 degrees.

Combine the potatoes, onion and oil in a large roasting pan; toss to coat evenly. Sprinkle the curry powder and salt to taste over the potatoes and onions, and toss again.

Roast for 20 minutes, then turn/toss the mixture so the potatoes will be nicely browned all over; roast for 10 to 20 minutes, until the potatoes and onion are tender (a total of 30 to 40 minutes).

Scatter the cilantro evenly over the potatoes; toss to combine. Serve immediately. Serves 6 to 8.

Per serving (based on 8): 130 calories, 2g protein, 23g carbohydrates, 4g fat, no saturated fat, no cholesterol, 35mg sodium, no dietary fiber, no sugar.