Quick & Easy Turmeric Potatoes
User Reviews
5.0
123 reviews
Excellent
Quick & Easy Turmeric Potatoes
Report
These roasted turmeric potatoes are super quick and easy as the potatoes aren't parboiled before baking. Golden and spiced from the turmeric, they're nonetheless delicious- firm outside but warm and melt-in-your-mouth inside! (I also show you how to parboil them for a super crispy turmeric roast potatoes, if that's what you're looking for!)
Share:
Ingredients
- 2,2 lb Russet potatoes (1 kg) 5 potatoes for me but honestly the number will depend on their size! Avoid waxy potatoes like fingerlings. Yukon Gold is good.
- 1 teaspoon turmeric powder Don't substitute with turmeric root. You can add a bit more if you like but don't go crazy or the potatoes will be a bit bitter.
- ½ teaspoon garam masala powder
- 3 twists black pepper
- olive oil
- 1 teaspoon salt or to taste- remember to only add this AFTER the potatoes are cooked!
- 1 teaspoon chili powder Optional, or to taste, if you like spicy food!
- ½ teaspoon garlic powder Optional, or to taste
Instructions
- Pre-heat your oven to 400F/ 204C/ 184C fan.
- Cut your potatoes into 1-inch cubes and mess them up a bit with a fork. (Rougher skin = crispier potatoes)
- Add the turmeric and garam masala powder to the olive oil, mix well, then pour it over the potatoes.
- Add the black pepper onto the potatoes. Remember not to salt before roasting!
- Use your hands and give everything a good rub till it's all nice, golden and evenly coated. As mentioned, don't worry about roughing them up! We want rough surfaces! Tip: If you don't want to dirty your hands, add the potatoes, oil and spices (no salt) to a ziplock bag, seal, and mix it up there!
- Bake the potatoes. Ideally, carefully shake them up in the middle of baking (they're hot!) but, I confess, I don't and my potatoes come out fine!
- Once crisp and cooked (when they can be easily pierced with a fork), remove from the oven and salt. This will take about 30 minutes.
Notes
- For ultra-crisp turmeric potatoes
- If you want your potatoes seriously crispy, boil 2 quarts of water. Once boiling, add 2 kg of potatoes in water with ½ teaspoon (4g) of baking soda and 2 Tablespoons (1 oz/ 45g) of kosher salt (a la Kenji of Serious Eats.) After it has returned to a boil, simmer for a few minutes till you can get a knife in but not such that it breaks at the touch. Next, scruff them up a bit with a fork (to create crags on the surface which will crisp up) before baking them!
- How to reheat
- About 10 minutes in a 400F/ 204.4C/ 184.4C fan oven does the trick. If not, you can also use a microwave, air fryer or toaster oven.
- Note: don't steam your spiced potatoes if you don't want them to get soggy after reheating!
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
818kcal
(41%)
Carbohydrates
186g
(62%)
Protein
23g
(46%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.1g
Sodium
2411mg
(100%)
Potassium
4309mg
(123%)
Fiber
15g
(60%)
Sugar
6g
(12%)
Vitamin A
619IU
(12%)
Vitamin C
57mg
(63%)
Calcium
156mg
(16%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 186g | 62% |
| Protein | 23g | 46% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 2411mg | 100% |
| Potassium | 4309mg | 92% |
| Fiber | 15g | 60% |
| Sugar | 6g | 12% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 57mg | 63% |
| Calcium | 156mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
Other Recipes
You'll Also Love
Asian Quick Pickled Cucumbers (5-min)
Fusion, Chinese, Japanese, Korean, Vietnamese, International
5.0
(36 reviews)
