Turmeric is one of my favorite ingredients. I always try to keep a jar of the dried Indian spice on hand for homemade curry dishes. And though I was familiar with dried turmeric, I had never actually cooked with the fresh root until I tried these roasted fingerling potatoes.
Fresh turmeric root carries a bolder flavor than the dried powder, and black pepper is the perfect complement to give this dish even more punch. With these flavors, along with an array of health benefits, it’s no wonder the people of India have been adding turmeric and black pepper to curry blends for ages. The combination is surprisingly versatile and goes well with nearly any roasted vegetable.
You can find fresh turmeric root in the produce section, often near the ginger. It looks a lot like ginger, too, until you cut it open to find its vibrant orange flesh. After making these potatoes, try steeping what’s left of the root in a pot of hot water for a spicy and delicious homemade tea that’s perfect for winter.
Roasted Turmeric Black Pepper Fingerling Potatoes
- 1½ pounds fingerling potatoes, halved lengthwise (about 4 cups)
- 2 tablespoons grapeseed oil
- 1 tablespoon fresh grated turmeric root, or substitute with 1 teaspoon ground turmeric
- 3 cloves minced or pressed garlic
- 2 teaspoons ground coriander
- 1 teaspoon cracked black pepper
- 1 teaspoon apple cider vinegar
- Salt to taste
- Preheat oven to 425°F.
- Combine ingredients in a large bowl and stir. Spread potatoes, flat side down, onto a baking sheet.
- Roast until tender and golden, about 20 minutes.