Turmeric Potatoes
Dharshini Asiruatham
Tumeric is a bright orange spice with an earthy flavor and great health benefits.
- 5 medium-sized potatoes (about 2 lbs)
- 1/2 tsp ground turmeric (can also use 1/4 tsp dry saffron)
- 1/4 cup vegetable or olive oil
- 1 1/2 medium-sized onions
- 2 tsp salt
- 1/2 tsp parsley flakes
- 3/4 tsp mustard seeds
- 1 1/2 tsp ground ginger (or small piece of fresh ginger, peeled and grated)
Peel potatoes and cut into pieces. In a large saucepan, cover with water and bring to a boil. Once water is boiling, add saffron or turmeric. Boil for 10 minutes over medium heat, careful not to let pot boil over.
In a frying pan, heat oil over medium heat. Add onions, ginger, and mustard seeds, and saute until onions are well cooked but not browned.
Test potatoes for doneness. Once fully cooked, drain potatoes in a colander and add to skillet. Add salt and parsley flakes. Fry mixture for 5 minutes, mixing well until potatoes are evenly coated. Makes 4 servings. Enjoy!