Turmeric Potatoes with Lemon

Instructions

1. Preheat Oven and Prepare Dish

   10 min waiting

   • Preheat the oven to 200°C (390°F).
   • Place a baking dish in the oven with some olive oil to heat.

2. Prepare Potatoes

   4 min hands-on10 min waiting

   • Peel and cut the potatoes into bite-sized chunks.
   • In a large pot, add the potatoes, enough cold water to submerge them, some salt, and turmeric.
   • Bring the water to a boil, then reduce to medium heat and cook until just fork-tender.

3. Prepare Aromatics

   3 min hands-on

   • Peel and finely grate the garlic and ginger.
   • Slice the dried chile peppers into thin rings.

4. Coat Potatoes with Spices

   2 min hands-on

   • Drain the potatoes thoroughly and return them to the pot.
   • Sprinkle with whole-wheat flour, chili powder, curry powder, ground mustard, and cumin seed.
   • Add the grated garlic, ginger, and sliced chile peppers.
   • Cover the pot and shake gently to coat the potatoes evenly.

5. Roast Potatoes

   2 min hands-on38 min waiting

   • Remove the heated baking dish from the oven and stir in cumin seeds.
   • Transfer the spiced potatoes to the baking dish in a single layer.
   • Roast in the oven for 35-40 minutes, tossing every 10-15 minutes until golden-brown and crispy.

6. Prepare Garnish

   2 min hands-on

   • Finely chop the fresh cilantro.
   • Juice the lemons.

7. Finish and Serve

   2 min hands-on

   • Remove the potatoes from the oven.
   • Drizzle with fresh lemon juice and sprinkle with chopped cilantro.
   • Toss gently to distribute the flavors evenly.
   • Serve hot as a side dish or snack.
   • Cooking tips:
   • Ensure the potatoes are well-drained and slightly dry before tossing with flour and spices.
   • Use a hot baking dish and preheated oil to enhance crispiness.
   • Increase chili powder or add more sliced dried chiles for extra kick.
   • Remove seeds from dried chile peppers for a milder flavor.