Crispy Turmeric Potatoes (GF/DF/Kid-friendly)
I grew up on crispy potatoes - my dad used to make them for breakfast, lunch or dinner - anytime, really. Every time he would make his famous crispy potatoes, there was never a single bite left when he was finished delving them out to all the kids (I grew up in a household of 4 girls). Actually, when he just came to visit me recently, we all begged him to make his famous cripsy breakfast potatoes - even my husband was impressed with how delicious they were.
But recently, I have started to make them like he does but adding in a few tablespoons of my favorite immune system boosting roots - turmeric - and they tasted so so delicious and the kids gobbled them up as they usually do so I thought I would share how to make this delicious anytime treat.
In case you didn’t know - turmeric, and its active component curcumin, have showed amazing benefits in the human body in research including powerful anti-inflammatory properties, cancer prevention, gut healing, pain alleviation, skin and wound healing, joint protection, etc etc etc. It’s such a powerful root that it has been revered all around the world for its medicinal properties (especially in India where it originates).
Turmeric is such a powerful preventitive medicine that I use it to make my favorite Turmeric Lemon Ginger Immunity Shots during cold and flu season.
But besides all its health properties, the thing my kids like about it - is that it turns everything ORANGE! No really, it will really turn your skin and mouth and anything you cook it in orange. In fact, its used as a natural dye often. So much that I have to wear gloves when I am chopping and peeling the actual root itself.
It isn’t spicy, in case you’re wondering either. It has a mild, earthy flavor that adds such a nice flavor to any dish you add it to. Anyway, I’m going to show you exactly how to make this delicious, healthy, anytime treat that I hope you and your kiddos will both love. They’re really simple! Here goes.
Time: 20 minutes
Serves: 4
INGREDIENTS:
1 medium yellow onion, diced
2-3 medium russet potatoes (peeled and chopped)
2 cloves garlic
1 pack of mushrooms (any variety) chopped finely
2-3 teaspoons of ground turmeric powder
3 tablespoons extra virgin olive oil or coconut oil for frying
salt and pepper to taste
DIRECTIONS:
Chop your onions, garlic, mushrooms and potatoes.
Heat up a cast iron or stainless steel skillet to medium heat and add 1 tbsp oil.
First, saute the onions and garlic for 5 minutes. Then, add in your mushrooms and saute an extra 5 minutes, until they are soft.
Next, add in your turmeric to the center of the pan and let it roast in the oils for a minute or two before stirring into the onions and mushrooms.
Next, add in your extra 2 tbsp of oil and your potatoes to follow. Let them fry in the oil, undisturbed for about 7 minutes before using a spatula to flip them around. Make sure they do not adhere to the pan (by making sure there is enough oil in the pan) Fry them an additional 7 minutes or until they begin to get crispy.
Add salt and pepper to your liking and serve.
