Turmeric Potatoes Food

CRISPY TURMERIC ROASTED POTATOES

Crispy Turmeric Roasted Potatoes image

Potatoes are one of the healthiest foods on earth - these are tossed with turmeric and oven roasted to crisp perfection!

Provided by Jordan Cord

Categories Side

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 yellow onion, chopped
4 cloves garlic, sliced or minced
5 cups potatoes*
1/2 Tablespoon turmeric powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 Tablespoon curry powder, optional
3-4 Tablespoons olive oil

Steps:

Preheat oven to 375º.
Line a baking sheet with parchment paper.
In a gallon Ziplock bag or large bowl, combine onion, garlic, potatoes, seasonings, and olive oil. Mix to combine until all of the potatoes are well-coated.
Pour the potatoes onto the baking sheet.
Bake for 30-35 minutes, removing every 10 minutes to stir and toss the potatoes for even baking.

Nutrition Facts : Calories 171 calories, Sugar 1.9 g, Sodium 396.9 mg, Fat 7 g, SaturatedFat 1 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 25.2 g, Fiber 3.6 g, Protein 3 g, Cholesterol 0 g

TURMERIC MASHED POTATOES

Turmeric Mashed Potatoes image

A lighter version of your standard Thanksgiving mashed potato recipe that does not call for butter or cream. It makes up for the butter and cream with strong, exotic flavors. The spices are vibrant on the palate and the dish blows away any expectations of traditional mashed potatoes.

Provided by Food Network

Categories side-dish

Yield 6

Number Of Ingredients 11

Ingredients

2 3/4 pounds equal-size boiling potatoes such as Yukon Gold
3 tablespoons canola oil
1 1/2 tablespoons chana dal (hulled yellow split chickpeas)
1 medium red onion, thinly sliced
1 1/2 tablespoons unsalted butter
Heaping 1/4 teaspoon ground turmeric
3/4 cup heavy cream
3/4 cup milk
1 1/2 teaspoons dry mustard
1 1/2 tablespoons honey
Kosher salt and freshly ground black pepper

Steps:

Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered.
Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes.
Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper.

PAN-FRIED POTATOES WITH TURMERIC (FOR 1 DOUBLE FOR 2)

Pan-Fried Potatoes With Turmeric (For 1 Double for 2) image

Make and share this Pan-Fried Potatoes With Turmeric (For 1 Double for 2) recipe from Food.com.

Provided by Derf2440

Categories Potato

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 medium potato, sliced
2 tablespoons oil
1 small onion, sliced
1/4 teaspoon turmeric, for seasoning
1 garlic clove, smashed (or garlic salt)

Steps:

Wash potato and slice very thin.
Place directly in a heated frypan with oil.
Season with garlic (or garlic salt) and turmeric.
Cook on medium heat for 10 minutes.
Add sliced onion and cook for another 4 minutes.

GOLDEN TURMERIC MASHED POTATOES

Golden Turmeric Mashed Potatoes image

A vegan mashed potato recipe flavored with turmeric, cumin, and garlic. So easy and so full of flavor that I'm pretty sure you'll be fighting the carnivores for 'em.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 9

Ingredients

3 pounds russet potatoes (peeled (about 6-7 medium potatoes), cut into 2-inch chunks)
3 tablespoons extra virgin olive oil
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt + more to taste
1-1/2 - 2 cups Silk Organic Unsweetened Soymilk
1/4 cup fresh flat Italian parsley (chopped)
Vegan butter (optional)

Steps:

Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.

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