Deliciously spiced and ever so slightly crisp on the outside, these melt-in-your-mouth Easy Turmeric Potatoes are a favorite in our home.
I might not be a huge fan of driving, but I so do love taking off on a day trip. Being in this little college town of Athens, GA, there are quite a few places that are within a quick 2- or 3-hour drive from here. One of those places we love heading off to is Greenville, SC.
That spring, My daughter and I decided to check it out because… well, C.A.K.E! And, ooh those cakes! After we had tasted almost a half dozen cakes in one sitting, we decided to take a little stroll to walk off some of that sugar high, that day.
It was on this stroll that we ambled through Falls Park on the Reedy and found ourselves amidst Artisphere.
Artisphere was/is a one of a kind experience – at least for me. We found ourselves walking through some gorgeous pieces of art and more delicious food, that day. BTW, That first trip inspired these Sweet Potato Cupcakes.
Fast forward to Mother’s Day weekend this year, my daughter and I decided to head back out on a day trip to Greenville to check out Artisphere again.
We drew on every ounce of willpower we had to keep from entering Brick Street Café and spent all afternoon soaking in the art there and several art-demos by the one and only Brian Olsen.
We had seen Olsen in action the last time we were there and my words could not do his performance justice, but this video might…
Now you might be wondering what a day trip to Greenville has to do with these Turmeric Potatoes…
Well, not a thing, actually.
I wish I had a smooth Segway like saying I made these potatoes after we got back from our trip – but I made this Grilled Pork and Grilled Pineapple Salsa for dinner that day.
I didn’t even have leftovers of these Easy Turmeric Potatoes that night though they would have paired well with that grilled pork.
You only need 5 ingredients to make these Easy Turmeric Potatoes!
And some salt and pepper to taste, and parsley to garnish.
Actually, I made these potatoes the day before our trip. I hardly had enough of these to photograph for this post as my daughter couldn’t stop eating these off the baking tray ~ yay for small bowls and photography-trickery.
As the name implies, these are most definitely Melt-In-Your-Mouth Turmeric Potatoes.
If I do say so myself, these turmeric potatoes were deliciously seasoned. They had just a very slightly crisp exterior, and literally melted in our mouths.
I think cutting them into little bite sized cubes cooked them to near perfection. That and the combination of spices made these some of our favorite potatoes to enjoy ~ at any meal.
These Melt-In-Your-Mouth Turmeric Potatoes are super easy to prepare and you probably already have most of the ingredients.
They make turning on your oven in the summer worth it. No lie. And, if you are looking for a delicious and more nutritious stand in for traditional potato salad or fried potato wedges, these Melt-In-Your-Mouth Turmeric Potatoes will not disappoint.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Deliciously spiced and ever so slightly crisp on the outside, these melt-in-your-mouth Turmeric Potatoes are a favorite in our home.
Ingredients
1 1/2 tsp turmeric
1 1/2 tsp coriander
1/2 tsp garlic powder
3 tbsp olive oil
4 small-medium red potatoes
salt and pepper
parsley to garnish
Instructions
Preheat oven to 400 degrees.
Wash and dry potatoes and cut them into bite sized cubes.
Add olive oil to a small bowl. Also add in the turmeric, coriander and garlic powder to the bowl. Blend these ingredients very well.
Then pour spiced oil onto potatoes and using a spoon, toss the potatoes so they are completely coated with the spiced oil mixture.
Spread potatoes on a lined baking tray and bake them at 400 degrees for 20-25 minutes.
Remove from oven, sprinkle with salt and pepper to taste, and garnish with parsley and enjoy.
Notes
While these potatoes are delicious warm, they are just as good at room temperature and cold.
Meanwhile, the alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior. About a half teaspoon of baking soda for two quarts of water was the right amount.
Add Citrus. Citrus fruits, such as lemon or lime, can help cut through the bitter taste of excess turmeric. Squeeze fresh citrus juice into the dish gradually, tasting as you go, until the flavours are balanced.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.
After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!
03/5Why vinegar is added to boiling potatoes? This hack has been suggested by several home cooks and chefs and the reason behind it is that vinegar can help the potatoes retain their shape. Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape.
Although turmeric can be used by itself, the best thought is always to use it as a background to other flavours: if you find you have added too much and created unwanted bitterness, counteract this with lime or lemon juice rather than with any sweetness.
The earthy quality of turmeric means that this spice pairs well with a variety of other spices, herbs, and flavors. Bold spices like cumin, cloves, mustard seed, and pepper are all excellent pairings for turmeric. Often, turmeric will be found in combination with at least 4-5 other spices.
Turmeric is known for its potent medicinal properties and antioxidants, which makes it one of the healing spices. But excessive addition of this spice can not only generate heat in the body, but at the same time spoil the taste of the delicacy by making it bitter.
Covering in water helps the potato from turning a dark color. Adding salt to the water to form a brine mixture may seem helpful and can impart a flavor to the potato strips, however, salt is a major contributor to the fry oil breaking down prematurely, so I don't recommend it.
A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water). To keep the potatoes from turning black from oxidation, add 1 teaspoon of lemon juice or white wine vinegar to a gallon of water.
Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
The earthy quality of turmeric means that this spice pairs well with a variety of other spices, herbs, and flavors. Bold spices like cumin, cloves, mustard seed, and pepper are all excellent pairings for turmeric. Often, turmeric will be found in combination with at least 4-5 other spices.
Turmeric is best absorbed when taken with food. Fatty foods, such as eggs and vegetable oils (like coconut oil or olive oil), are the best to combine with turmeric. This is because they contain a compound called lecithin. Lecithin helps the body absorb turmeric.
Although turmeric can be used by itself, the best thought is always to use it as a background to other flavours: if you find you have added too much and created unwanted bitterness, counteract this with lime or lemon juice rather than with any sweetness.
Combining the spice with black pepper may help increase your body's ability to absorb turmeric's beneficial compounds. A substance in black pepper called piperine, when combined with curcumin, has been shown to increase bioavailability by 2000%.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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