Roasted Turmeric Potatoes

Get ready for the best roast potatoes EVER! These roasted turmeric potatoes are extra crispy and will easily be the star of any meal!

Print Pin

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 306kcal

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.

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.