These 3-ingredients 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!) (Vegan + Dairy Free + GF)
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⭐ Why This Recipe is a Star
- Turmeric Potatoes are beautifully golden and delicious: soft inside, but slightly crisp and warm outside, and coated with lots of aromatic spice and flavor! And they only require 3 ingredients (excluding pepper, oil and salt.)
- Good for your health: Adding turmeric on potatoes is an easy and tasty way to eat more turmeric, which has been associated with many health benefits. (For more information on the benefits of consuming turmeric, click here. If you end up super convinced, and want to change your diet immediately, here are more turmeric recipes!)
- Go with everything: these spiced potatoes are so versatile, they make a great side dish for breakfast, chicken tenders or 1 of these vegan Asian easy recipes. There's a reason why there are so many Asian potato recipes out there!
Note: for other 5 ingredient recipes asian-style, click here.
🥔 Ingredients
Some of the ingredients you'll need are:
- potatoes: Use a starchy Russet. (Desiree if you're based in Australia.) A Yukon Gold won't get as crisp but will be more flavorful! Avoid waxy potatoes that won't crisp up as well such as fingerlings.
- turmeric powder: make sure your turmeric hasn't been chilling in your pantry for months, or it'll be flavorless. Also, I do not recommend mincing or grating fresh turmeric root as a substitute. I've tested it and it just doesn't coat the potatoes as well, so they're not as tasty or pretty! Lastly, don't be too heavy handed- turmeric is flavorful but too much can lead to an earthy, slightly bitter taste.
- garam masala powder: since we're using so few ingredients, every 1 needs to pull its weight. Make sure your Garam Masala is fresh! Click through for an easy recipe if it's time for a re-stock! If you don't have any, you can substitute with chili powder (or paprika powder) + garlic powder. This won't have the same taste as Garam Masala spice, but will still lead to a delicious roasted potato dish!
For the full list of what you need for this turmeric potato recipe, please scroll down to the recipe card!
📖 Variations & Substitutes
- Spiced roasted turmeric sweet potatoes: substitute the regular spuds with sweet potatoes. For 1 inch cubes, they'll need around 30 minutes in a 400F oven (204 C/ 184 C fan.)
- Roast potatoes and carrots: you can add carrots to bulk up the dish
🔪 Step-by-Step 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) You don't have to peel them if you don't want to- I was just feeling hardworking!
- Add the turmeric and garam masala powder to the olive oil, mix well, then pour it over the potatoes.
- Add some black pepper onto the potatoes.
Remember not to salt before roasting!
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!
4. 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!
5. 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!
6. Once crisp and cooked (when they can be easily pierced with a fork), remove from the oven and salt.
Note: this is a quick and easy recipe hence there is no parboiling. For really crispy potatoes, you need to parboil before you roast! (See Expert Tips)
🥡 How to Store
Reheating
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!
👩🏻🍳 Expert Tips
Tip #1: 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!
As you can see, it's more complicated so I couldn't in good conscience label that a "quick and easy" potato recipe! (You can make your life easier but parboiling in advance, and only roasting when you want to eat.)
Tip #2: Only salt your potatoes after roasting, not before! (If not, the salt will draw moisture out of the potatoes and they will get soggy!) If you want your potatoes even crispier, cut them even smaller! (More surface area to crisp up AND they roast faster.)
Tip #3: Leftovers can be made into a turmeric potato salad with onions and hard boiled eggs.
💭 Recipe FAQs
Yes, you can. However, you'll need to slice them very thinly to make sure your skillet potatoes are cooked all the way through. (They should take around 5-6 minutes per side.) Also, remember to use an oil with a high smoking point- stay away from butter or olive oil! In addition, you'll have to substitute the Russets with Yukon Golds or other creamy potatoes for this turmeric fried potato dish. Last but not least, don't add the spices till the end, as they burn easily.
🥗 Suggested Accompanying Recipes
Enjoyed this easy Roasted Turmeric Potatoes Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! If you really liked this potatoes with turmeric dish, please consider supporting it by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!
📋 Quick & Easy Turmeric Potatoes
Equipment
- Baking tray and baking paper
- Ziplock bag Optional- only if you want to keep your hands nice and pristine clean!
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
Nutrition
Let me know how you found the Turmeric Potatoes Indian-inspired in the comments!
Armenia says
Made for dinner and they were easy and delicious with chilli
Zen says
Awesome! I prefer them spiced too Armenia 🙂