Crispy Roasted Turmeric Potatoes
Recipe: #24028
June 10, 2016
Categories: Side Dishes, Garlic, Potatoes, Oven Bake, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"These crispy potato wedges are roasted in coconut oil with ginger, garlic, parsley, turmeric and cayenne. Making them delicious, and healthy to boot! From Shanna Mallon."
Ingredients
Nutritional
- Serving Size: 1 (256.8 g)
- Calories 224.6
- Total Fat - 5.3 g
- Saturated Fat - 4.4 g
- Cholesterol - 0 mg
- Sodium - 1206.8 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 7.6 g
- Sugars - 3.7 g
- Protein - 5 g
- Calcium - 43.8 mg
- Iron - 2.9 mg
- Vitamin C - 31 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 475F degrees and line a baking sheet with parchment paper.
Step 2
Slice the potatoes vertically into eight wedges each (halve the potatoes vertically, halve those halves, halve again) and toss them in a bowl with the coconut oil, grated garlic, grated ginger, chopped parsley, turmeric, salt and cayenne pepper.
Step 3
Use your clean hands to get everything really well coated and covered, the coconut oil softened and the herbs and spices distributed throughout.
Step 4
Spread the mixture on the prepared baking sheet, making one single layer of potatoes, and bake 30 to 40 minutes, tossing potatoes with a spatula once halfway through.
Step 5
Serve warm, adding additional salt to taste, if needed
Tips
No special items needed.