I guarantee these hearty and nutritious roasted turmeric potatoes won’t stick around on your table for very long.
After shooting photos for this post, I offered these roasted fingerling potatoes (which I estimated to serve about 4 grown humans) to my husband. In a matter of minutes, about 3.5 humans-worth of potatoes were gone. Just gone.
Such is the struggle of a food blogger. All that work, all that anticipation. And at times, very little reward.
Note to self: eat before cleaning up when the recipe is an especially delicious one.
I really can’t blame my husband though. These turmeric black pepper fingerlings are probably my favorite way to enjoy potatoes. (Not to fear, mashers, you’ll always hold a special place in my heart.)
In the continued spirit of keeping things fresh, I opted for fresh turmeric root in this recipe. Thanks to it’s natural oils, fresh turmeric is thought to have a “punchier” flavor and higher level of bioavailability than dried versions, so I had to give it a shot.
You can find it in the produce section, often near the ginger. (It looks a lot like ginger too, until you cut it open to find it’s vibrant, bright orange inside.)
Besides using natural oils and other fats in your turmeric dishes, you can help boost absorption by including another favorite punchy spice, black pepper. Black pepper contains a compound called piperine that can help turmeric stay in your system longer, eventually leading to higher levels of absorption.
Plus, the combination just tastes delicious together, a fact that the people of India have known for a very long time. (Turmeric and black pepper are both common ingredients in curry powder.)
I talked a lot about the health benefits of turmeric in this post, but to review, this spice has been shown to act as an antioxidant and anti-inflammatory and has demonstrated benefits against cancer, diabetes, arthritis, inflammatory bowel disease, and depression.
It’s truly an amazing plant that I find myself recommending to clients over and over again.
I loved the bright flavor that fresh turmeric lent to this dish but dried turmeric is a fine substitute when it’s all you have on hand. (Use 1 teaspoon dried turmeric for every tablespoon of fresh turmeric root that is called for.)
Try this simple recipe the next time you need a quick (under 30 minutes!) and nutritious side dish to serve alongside tofu, roasted chickpeas, or grilled fish. If you have any leftover, 1) I’m jealous, and 2) try adding to tomorrow’s salad for a healthy work/school-friendly lunch. These fingerlings taste great hot, room temperature, or cold!
- 1½ pounds (about 4 cups) fingerling potatoes, halved lengthwise
- 2 tablespoons grapeseed oil
- 1 tablespoon fresh grated turmeric root (substitute with 1 teaspoon ground turmeric)
- 3 cloves garlic, minced or pressed
- 2 teaspoons ground coriander
- 1 teaspoon cracked black pepper
- 1 teaspoon apple cider vinegar
- Salt to taste
- Preheat oven to 425º F and prepare a baking sheet.
- Combine ingredients in a large mixing bowl and mix. Transfer to baking sheet and spread potatoes with flat side down onto sheet. Roast until tender and golden, about 20 minutes.
What is your favorite dish to cook with turmeric? Have you tried cooking with fresh turmeric root?
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