Recipe: Roasted Turmeric Potatoes
Roasted Turmeric Potatoes
A brief blanching in water laced with turmeric before roasting gives these potatoes a lovely golden color. Brilliantly colored turmeric is a relative to the more familiar common ginger root. Most commonly used as the yellow color in curries and prepared mustards, current news suggests turmeric may have some profound health benefits. Clinical trials are underway to study turmeric as a possible treatment for Alzheimer’s disease and cancer. The flavor of turmeric in the amounts used in most recipes is mild but the color it imparts is best described as profound.
These look-and taste great served with a roast chicken.
2-3 lbs potatoes
1 tsp ground turmeric
6 whole garlic cloves peeled
coarse sea salt
freshly ground black pepper
½ cup cooking oil or drippings from a roast
Cut potatoes in large chunks. Place potatoes and garlic cloves in a pan large enough to cover with water. Add the turmeric and bring to a boil. Boil for 5 minutes and drain well.
Season with salt and pepper and place the potatoes and garlic in a roasting pan with the oil or drippings from a roast. Gently toss to coat well. Roast for 60-75 minutes at 350 degrees F. till brown and crusty. Sprinkle with additional sea salt and pepper if desired before serving.