Turmeric Roasted Potatoes Recipe
Turmeric Roasted Potatoes Recipe – very easy to make, crispy and flavorful. These potatoes are great for a side dish or an appetizer with your favorite dipping sauce.
When I shared this Turmeric Chicken Salad, I promised you another turmeric recipe. Now you have it. And it is so simple! And quick to prepare with a few staple ingredients.
And turmeric, the popular Asian spice. Used in curry powders, mustards and cheeses. You can find it everywhere. You can get the powder or even the turmeric root.
I rarely get turmeric root, but I have the powder in my pantry.
When cooking with it, you should be extra careful with the amount used. It could make the dish bitter. I recommend starting with as little as 1 tsp ground turmeric (turmeric powder). And the recipe calls for 2 pounds potatoes.
Turmeric adds a beautiful golden color to these Turmeric Roasted Potatoes.
I aslo used chili powder, garlic powder, salt and pepper. The seasonings paired well together.
For roasting potatoes in the oven, I’ve been using avocado oil lately. Vegetable or olive oil could be substituted.
What I love about avocado oil is that it is rich in healthy fats. It also has a high burning point, which makes it great for frying or roasting at higher temperatures. It also has no smell. I get it at Costco.
I’ve been eating a lot of potatoes lately. I’m not saying it is good or bad. But they are easy to make. They are not fried, which makes me feel better. They are the perfect side dish for a lot of foods. They are filling…
The best part, I’ve been experimenting with flavors, so stay tuned for some more potato recipes!
Feel free to make half batch of this Turmeric Roasted Potatoes Recipe, or double it, if cooking for more that 4 people.
TURMERIC ROASTED POTATOES RECIPE
- 1 pounds potatoes — (Yukon gold or small new potatoes, I used a mix of small yellow and red potatoes, skin on)
- 1/2 cup avocado oil — (olive or vegetable could be substituted)
- 1 tsp ground turmeric
- 1 tsp chili powder — (paprika could be substituted, if you don't like chili powder or just omit it)
- 1 tsp garlic powder
- 1 tsp salt — (more to taste, added after potatoes are cooked)
- 1/4 tsp black pepper
- fresh dill or parsley for garnishing — (optional)
- Preheat oven to 400F.
- Cut potatoes into 1/2 inch pieces. Place in a bowl.
- In a separate bowl, combine avocado oil, turmeric, chili powder, garlic powder, salt and pepper). Pour over potatoes, make sure they are evenly coated in oil and spices.
- Transfer to a baking sheet, spread so there is space between them.
- Roast for 20-30 minutes, carefully turning once, half way through. Roast until crispy and cooked through, check potatoes at 20 minutes, then cook for longer time if needed. Cooking time depends on the size, oven and type of baking sheet used.