Brighten up your plate with roasted turmeric fingerling potatoes—a crispy, golden dish packed with bold flavors and a vibrant pop of color. Coated in a tangy yogurt-turmeric sauce and topped with fried sage leaves, these potatoes offer the perfect balance of crunch and creaminess.
Roasted Turmeric Fingerling Potatoes
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Ingredients
- 1 lb. fingerling potatoes
- 1 3-in. fresh turmeric root
- 1/4 tsp. turmeric powder
- 3/4 cup Greek yogurt
- 1 lime zested
- 1 garlic clove grated
- 1 Tbsp. honey
- 1 tsp. apple cider vinegar
- Sage leaves
- Drizzle of olive oil
Instructions
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Fill large pot with water, bring to boil, season with sea salt.
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Add potatoes, cook 5-7 minutes until tender but not falling apart.
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Strain potatoes, set aside to cool. Peel turmeric root using a spoon (wear gloves to avoid staining).
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In mixing bowl, combine yogurt, honey, lime zest, apple cider vinegar, grated garlic, turmeric root, turmeric powder, salt, olive oil. Mix, taste for seasoning.
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Heat skillet over medium-high. Add enough olive oil to cover pan bottom for frying.
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Lightly smash each potato with glass or weighted object, keeping some texture.
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When oil is hot, fry potatoes 2-3 minutes per side until crispy. Drain on paper towel.
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Fry sage leaves in same pan for 20-30 seconds. Drain on paper towel.
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Assemble: Spread sauce on plate, stack potatoes, sprinkle flakey salt, fried sage leaves.
Notes
Nutrition
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The post Roasted Turmeric Fingerling Potatoes first appeared on The Upside by Vitacost.com.