📋 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!)
- Prep time
- 10 min
- Cook time
- 34 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2,2 lb Russet potatoes
- 1 teaspoon turmeric powder
- 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
- 1
Pre-heat your oven to 400F/ 204C/ 184C fan.
- 2
Cut your potatoes into 1-inch cubes and mess them up a bit with a fork. (Rougher skin = crispier potatoes)
- 3
Add the turmeric and garam masala powder to the olive oil, mix well, then pour it over the potatoes.
- 4
Add the black pepper onto the potatoes. Remember not to salt before roasting!
- 5
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!
- 6
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!
- 7
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.