1 tablespoon Red Curry Paste 1/3 cup olive oil 1 rounded teaspoon dried crushed rosemary 2 lbs baking potatoes 2 lbs sweet potatoes Kosher salt

1. Preheat oven to 450 F. Line cookie sheets with aluminum foil.
2. Add the curry and olive oil to a small sauté pan. Stirring occasionally, heat over a medium heat until curry is completely dissolved and oil is hot.
3. Pour seasoned oil into large bowl.
4. Mix in rosemary and set aside.
5. Peel and cut potatoes in half. Cut halves into 1/4 inch thick slices.
6. Mix potatoes in seasoned oil until all pieces are completely coated.
7. Divide potatoes between 2 cookie sheets and spread out into a single layer. Sprinkle with kosher salt.
8. Roast for 15 minutes then turn potatoes with a spatula. Switch top tray to bottom and bottom tray to top. Roast another 15 minutes or until potatoes are soft and browned.

Peel and cut potatoes the night before. Cover with water and refrigerate until ready to use. Drain and pat dry before proceeding to step 6.

2 large cookie sheets or roasting pans