Quick & Easy Turmeric Potatoes
User Reviews
5
Quick & Easy Turmeric Potatoes
Description
These turmeric potatoes are made by cutting russet potatoes into 1-inch cubes, then tossing them with olive oil mixed with turmeric powder and garam masala. Black pepper and optional chili and garlic powders add warmth and spice. The potatoes are roasted at 400°F (204°C) to develop a crisp exterior with rough, craggy surfaces for better texture.
Salt is added only after roasting to avoid drawing out moisture and losing crispness. The result is a dish with golden, spicy-coated potatoes that are tender inside and slightly crisp on the outside. The use of turmeric gives the potatoes their characteristic yellow color and earthy flavor.
For extra crispiness, a boil with baking soda and salt before roasting is suggested in the notes, which roughens the potato surface. The potatoes can be reheated in the oven or other appliances without losing their texture. This versatile side complements various meals with its warm spice profile.
Ingredients
- 2,2 lb russet potato 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 crispier potatoes, parboil in boiling water with baking soda and salt, then rough up surfaces before roasting.
- Reheat leftovers in a 400°F oven for about 10 minutes to preserve crispness, or use microwave, air fryer, or toaster oven.
- Do not add salt before roasting as it can draw out moisture and reduce crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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