Crispy Potato Wedges with Beef Curry Sauce

Preparing the Potato Wedges Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Cutting the Potatoes Wash and scrub the potatoes. Cut them into wedges by halving the potatoes lengthwise, then cutting each half into 3-4 wedges.

Coating the Potato Wedges In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Baking the Potato Wedges Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Bake for 30-35 minutes or until crispy and golden brown, flipping halfway through the cooking time.

Preparing the Beef Curry Sauce While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened and fragrant.

Cooking the Beef Curry Sauce Add the beef stew meat to the skillet and brown on all sides. Stir in the curry powder, cumin, turmeric, coriander, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes until the spices are aromatic.

Simmering the Beef Curry Sauce Pour in the beef broth and coconut milk. Bring to a simmer, then reduce the heat and let it simmer for 30-40 minutes, or until the beef is tender and the sauce has thickened, stirring occasionally.

Assembling the Dish Serve the crispy potato wedges on a plate and generously ladle the beef curry sauce on top. Enjoy hot and garnish with fresh cilantro or parsley, if desired.