Roasted Turmeric Potatoes
Last Updated on January 31, 2022 by Betty Davies
Get ready for the most delicious and crispy roasted potatoes ever! Seasoned with turmeric, these roasted potatoes are hard to resist and have a wonderful vibrant color. With a mild flavor, they sit alongside so many of your favorite main meals, and they may just be the best you have ever tried!
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There are a few recipes that us Brits are experts in, and one of those is roasted potatoes. We grow up eating them pretty much every Sunday, and they are the pride of any roast dinner. I’m quite comfortable to say my roasties are up there with the best of them, but these turmeric potatoes totally blew me away!
Don’t let the addition of turmeric put you off, these roasted potatoes don’t have a super strong flavor to them, but what it does do is create the most delicious crust and rich color that you will find irresistible. If you are looking to impress, this is the recipe to do it with!
Roasted potatoes are the king of potato side dishes, and after you try this recipe, it will be the only way you make them!
Be sure to try my Parmesan Crusted Roasted Potatoes and Roasted Potato Salad too!
Why you will love this recipe!
- Easy: If you are planning on cooking up some roasted potatoes, this recipe won’t take more than a couple of extra minutes, and it doesn’t require and pro chef skills.
- Make ahead: Be sure to make up a big batch, because the best thing about roast potatoes is the leftovers. They are a great addition to a big feast like Christmas or Thanksgiving as they are easily reheated and can be prepped ahead.
- So crispy! These potatoes have the most wonderful crispy crust to them and are perfectly fluffy in the middle. Trust me, this is a must make recipe.
- Dietary info: These roasted turmeric potatoes are vegan, dairy-free and gluten-free.
Ingredients
- Potatoes:The type of potato you use is key to getting those crispy edges and fluffy middles. My preferred choice is a starchy russet potato and a Yukon Gold will work pretty nicely too. Avoid waxy potatoes like fingerlings and reds, they won’t be awful, but they won’t get that distinctive crust and soft interior.
- Oil: Use a high heat neutral oil. Vegetable, canola and avocado all work well.
- Seasonings: Turmeric, paprika, garlic powder, salt and pepper.
How to make roasted turmeric potatoes
Be sure to scroll down for the full recipe!
- Parboil the potatoes and drain (photo 1).
- Toss the potatoes in the oil and seasonings (photo 2).
- Roast til golden brown and crispy (photo 3).
Recipe Variations
These turmeric roasted potatoes are pretty close to perfection! You can mix up the seasonings a little if you like, but honestly, keep that turmeric in there! Rather than oil, you can use goose or duck fat to roast the potatoes for even more crunch.
Frequently Asked Questions
Turmeric has a strong earthy flavor with a slight bitterness, and it’s often used in Indian and Southeast Asian cooking. If you’ve had a curry, you’ve almost certainly had this! However, because the potatoes are roasted at a high heat, the flavor of the turmeric becomes more mild and is not overpowering at all. You can easily serve these alongside roasted meats, veggies and gravy.
If you are looking for more turmeric recipes, check out some of these favorites:
– Lentil Turmeric Soup
– Tomato Turmeric Chicken
– Ginger Turmeric Tea
Roasting pans are great for this recipe, they are made with a thick metal which conducts heat evenly and they are large so you can fit a lot in. Baking sheets can be used in a pinch but they are thinner so don’t disperse the heat as well.
My FAVORITE thing to roast potatoes in is my large cast iron skillet. These are excellent at heating evenly and holding a consistent temperature so you get those deliciously crispy crusts that you can’t get enough of.
Absolutley! You can par boil the potatoes ahead of time and toss them in the oil and seasonings, you can keep them covered for a couple of hours til you are ready to cook them. Cooked roasted potatoes will keep well in the fridge for up to 5 days. You can reheat them in the oven at 400F / 200c for 5 to 10 minutes to crisp them back up. They are also pretty good eaten cold!
If your roasted potatoes aren’t crispy, well quite honestly that’s dinner ruined! These are my top tips to get the most perfectly crispy potatoes every single time…
– After you drain the potatoes after parboiling, give them a gentle shake in the sieve or colander, this will help rough up the edges and get them crispier.
– Let the potatoes steam dry for 5 minutes before tossing them in the oil and seasonings.
– Make sure that your oven is fully pre-heated before placing the potatoes in.
– Add oil in your cast iron skillet or roasting pan and place it in the oven while it heats. Add the potatoes into the hot oil (carefully!) so they start to crisp up right from the get go.
– Flip the potatoes halfway through cooking so that you get a nice even crispiness.
Serving Suggestions
Honestly, there is no bad way to enjoy these roasted turmeric potatoes. They definitely wouldn’t be out of place on your Christmas or Thanksgiving table, but they really will sit alongside any dinner pretty nicely. Try them with:
Recipe Notes and Tips
- Don’t chop the potatoes into super large chunks, the smaller they are the more crispy bits you’ll get!
- When parboiling the potatoes start them in cold water. If you place them in water that’s already boiling, they won’t cook through evenly.
- Don’t over boil the potatoes. They should be fork tender, but not falling apart. If over boiled, they can dry out too much.
- Toss the potatoes gently in the oil and seasonings so that they don’t break up. If they do, don’t fret. The same goes for when you turn them halfway through cooking, if they break, it just means extra crispy bits.
This roasted turmeric potato recipe is one serious side dish. The color is so vibrant and inviting and no one will be able to resist these beauties. Make up a batch today and thank me later!
More Potato Side Dishes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Turmeric Potatoes
Equipment
Ingredients
- 3 pounds Russet potatoes (about 5 large / 1.4kg)
- 2 tablespoons oil
- ¼ cup oil (4 tablespoons)
- ½ tablespoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel the potatoes and cut them into chunks.
- Add them to cold salted water and bring to the boil. Boil for about 10-15 minutes til tender, but not falling apart.
- Drain the potatoes and shake them a little to rough up the edges. Let the potatoes steam for 5 minutes.
- Preheat the oven to 400F / 220c (or as high as your oven will go).
- Add two tablespoons of oil to your large cast iron skillet and place in the oven as it pre heats.
- Place the parboiled potatoes in a large bowl and add in the ¼ cup of oil and all of the seasonings. Gently toss to combine, ensuring tthat the potatoes are well coated.
- Once the oven is fully preheated, carefully remove the skillet from the oven and place in the potatoes (don't tip in the potatoes as the hot oil will splash.
- Place in the oven and roast for 50 minutes or until the potatoes are crispy all over. Flip them halfway through cooking so that they get crispy all over.
Notes
- Don’t chop the potatoes into super large chunks, the smaller they are the more crispy bits you’ll get!
- When parboiling the potatoes start them in cold water. If you place them in water that’s already boiling, they won’t cook through evenly.
- Don’t over boil the potatoes. They should be fork tender, but not falling apart. If over boiled, they can dry out too much.
- Toss the potatoes gently in the oil and seasonings so that they don’t break up. If they do, don’t fret. The same goes for when you turn them halfway through cooking, if they break, it just means extra crispy bits.
