Today is a snowy, cold day in Chicago. I had a ton of potatoes on hand that needed to be cooked up. The weather combined with the ingredient of choice screamed comfort. Who doesn’t love potatoes? I’m honestly obsessed. My kids, too – but their obsession usually manifests itself in an order of fries. One day, as I was trying to figure out how to make something healthier, I thought about roasting this veggie with one of the healthiest most healing spices on the planet: turmeric. The rest is culinary history – well, at least for this mama who loves it when delicious intersects healthy.
12 medium red/new potatoes, scrubbed and quartered (about 8 cups diced – skin on)*
2-3 tablespoons oil (I prefer grapeseed)
2 teaspoons coarse sea salt
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon ground black pepper
1. Preheat oven to 400 degrees F and position your rack on the second from the top position in the oven.
2. In a deep and roomy bowl, toss all ingredients so the potatoes are evenly coated.
3. Spread potatoes out on a baking tray in a single layer.
Put them in the oven and bake for 40 minutes, gently mixing in between so that they cook evenly. The potatoes will begin to sizzle and brown slightly. They’ll cook beautifully to a slightly crisped brown combined with the yellow of the turmeric.
Serve immediately with ketchup, yogurt raita, or with rice. We had a veggie quinoa burger for dinner with these potatoes on the side. Delicious!
This is what the girls got in their snack boxes after school today. They loved it!
*I’ve tried a smaller dice, but then they get mushy. When they are quartered, they not only maintain their shape, but cook to a delicious brownish color, with a slight crust on the outside and delicious softness on the inside. These smaller potatoes tend to be slightly sweet, and if they are too sweet for you, splash them with a pinch of salt before serving. Try this with slices of Russet potatoes, too. Delish!
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