📋 Quick & Easy Turmeric Potatoes
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!)
Servings: 4 people
Calories: 818kcal
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
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
Calories: 818kcal | Carbohydrates: 186g | Protein: 23g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 2411mg | Potassium: 4309mg | Fiber: 15g | Sugar: 6g | Vitamin A: 619IU | Vitamin C: 57mg | Calcium: 156mg | Iron: 10mg