Turmeric Roasted Potatoes
22 April 2016 | 0 comments
I took a wee trip down memory lane last week, writing about my experience on my Raw Chef Training four years ago. We had these glorious Balinese coconuts – errryday – and it would have been rude of us not to make anything and everything we could using this topical fruit. Perhaps the most impressive dish we made were raw coconut wrapper samosas. Yes – coconut samosa’s people.
Well, trying to recreate that back here was a bit of fun – and I’ll be sharing it with you next week. Today however, is a simple but delicious recipe for roasted turmeric potatoes – which will be the stuffing for our yummy samosas next week (with a few extra curry spices thrown in for good measure).
Now, I am pre-empting you here by saying Oh Lauren not another turmeric recipe! – we all know how much I adore this spice (I’ve used it in everything from cakes to smoothies to stews to soups…), and to that I say – you can never have enough turmeric my friends. It’s been a great ally for me in terms of helping to dampen inflammation.
So, if you would like to join me on a nutrition-nerd detour, then I invite you to step this way for an in-depth article I have put together that looks at all the evidence based benefits of this wonderful spice.
Back to these potatoes.
You need to have these on high rotation in your kitchen. And you also need to make just a little bit extra to enjoy cold for lunch the next day.
Cold potatoes are a great source of resistant starch. Resistant starch, as the name suggest, resists digestive enzymes, and is ultimately fermented by the bacteria in your colon, producing metabolites such as the short-chain-fatty-acid, butyrate – a food source for colonic cells. Studies suggest that these metabolites have beneficial effects on gut health – and may reduce risk of bowel cancer.
They’re quite delicious – and next week, we’ll be adding in a few extra spices before smashing them up, ready to be wrapped in our raw coconut samosa wrappers.
- 3 cups baby potatoes (about 500g)
- 1 tablespoon extra virgin olive oil
- 1 heaped teaspoon turmeric powder
- Freshly cracked black pepper – as to your liking
- 2 large cloves of garlic, minced
- ½ cup peas
- Small wedge of red onion, thinly sliced
- Small handful of parsley, chopped
- Pre heat oven at 200˚C.
- Chop potatoes in half and steam till just soft, remove from heat and let cool a little.
- Add olive oil, turmeric, pepper and garlic and toss to coat.
- Arrange evenly on a baking tray and roast for about 30 minutes or till done to your liking.
- Meanwhile, place peas in boiling water for a few minutes then drain.
- Once potatoes have cooked, add the onion, peas and parsley.
- Serve as a side dish!
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