Turmeric roasted potatoes are affectionately known as turmeric tatties in our house. It’s my take on Bombay roast potatoes or spiced Indian potatoes and is our favourite side dish for simple dahl lentil curry.
These little morsels of deliciousness are the perfect accompaniment to Indian cuisine. With just 6 ingredients and a pretty hands-off recipe, these will become a staple in your house, just as they have become in ours.
I say that this recipe serves 4 as a side dish, however I managed to eat an entire bowl of these spiced roast potatoes for lunch the other day as I was home alone (and I’m an adult, I do what I want.)
These beauty’s are crispy, subtly spiced with turmeric and fennel seeds and lightly salted. They are super moreish so if in doubt, double the batch!
Cooking notes
Pre-boiling before you roast the potatoes keeps them nice and moist on the inside and more evenly cooked through. It also decreases the amount of time you need to bake for.
The cooking time may vary depending on your oven, burner and also the potato varietal. The boiling process will be faster and more effective on a gas stove. Our old oven here is not fan-forced, but I would recommend using the fan if you have it, just drop the temperature down to 200C.
If you want your turmeric spiced roast potatoes extra crispy, you can continue to roast longer. To speed that process up, switch to grill mode for the last 10 minutes, stir and keep an eye on them as they crisp up pretty quickly. Also, make sure they are not too crowded on the baking tray. Keep them in a single layer with a little breathing room if you can.
Once we are back on the road, I will recreate this recipe for the stove top. I don’t think we can live without turmeric tatties!
Turmeric tatties - spiced roast potatoes
Ingredients
- 4 large potatoes - about 4 cups, peeled and diced into roughly 1cm cubes
- ½ tsp salt + more to taste
- ½ tsp fennel seeds
- ½ tsp turmeric powder
- 2 tsp olive oil
- 2 tsp coconut oil
Instructions
- Preheat oven to 220C and line a large baking tray with baking paper. To a large pot, add the potatoes and half of the salt (¼ tsp). Cover the potatoes with water (they should be just covered). Replace lid and bring to the boil. Once boiling, let them continue to boil for 5 minutes.
- Remove from heat and tip the potatoes into a colander to drain. In the now empty pot (no heat), combine the olive oil, coconut oil, remaining ¼ tsp salt, fennel seeds and turmeric powder. Add the potatoes back in and mix until coated.
- Pour the potatoes onto the baking sheet in a single layer, along with any juices. Roast for 40 minutes until crispy. See note.
- Remove the baking sheet with the potatoes to a cooling rack (or just off the hot tray) to let cool slightly (to retain crispiness). Check the seasoning and sprinkle with salt if desired, before placing in a bowl for serving.
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