Red Curry Potatoes

• 4 tbsp coconut milk
• 1 tbsp red curry paste
• ½ tbsp ginger, grated
• 6 tiny potatoes or 1 large potato, cut into ~½" pieces

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Preheat oven to 350°F.

Mix curry paste, ginger, and coconut milk in saucepan over medium heat. Once bubbling, add potatoes and turn off burner.  Coat potatoes and then transfer to a foil-lined baking sheet, reserving the curry milk.

Bake for 30 minutes.  Return to saucepan and coat again, then return to baking sheet for another 30 minutes.

If desired, turn on broiler for ~3 minutes to toast tops of potatoes.

Plate and serve, drizzling with remaining curry milk if desired.