Turmeric Potatoes
Golden and vibrant, these turmeric potatoes are a simple yet flavor-packed dish that will brighten up any meal. Tender baby potatoes are coated in a fragrant blend of turmeric, cumin, and smoky paprika, then lightly crisped to perfection in a skillet for a satisfying texture. Infused with garlic, a hint of fresh cilantro, and a zesty splash of lemon juice, this recipe is a harmonious balance of earthy, tangy, and savory flavors. Ready in just 30 minutes, these turmeric potatoes are naturally vegan, gluten-free, and perfect as a side dish, light lunch, or even a snack. Whether you're seeking wholesome comfort food or a show-stealing addition to your table, this dish is as pleasing to the palate as it is beautiful on the plate.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika (optional for a smoky flavor)
- 3 units garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces if they are larger than 1 inch in diameter.
Place the potatoes in a large pot of salted water and bring to a boil. Let them cook for 8-10 minutes, or until they are fork-tender but not falling apart. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Reduce the heat to medium-low and add the turmeric powder, ground cumin, and paprika (if using). Stir the spices into the oil to form a fragrant paste.
Add the cooked potatoes to the skillet. Gently toss them in the spice mixture to coat them evenly without breaking them apart.
Season with salt and black pepper, adjusting to taste. Let the potatoes cook in the skillet for 5-7 minutes, stirring occasionally to allow the edges to crisp slightly.
Remove the skillet from heat and drizzle the lemon juice over the potatoes. Toss gently to combine.
Garnish the potatoes with freshly chopped cilantro and serve warm.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
