A humble side dish that my grandma used to make pretty much all the time, roasted paprika and turmeric potatoes are simple but stellar.Yum
One Shabbat at my aunt's house, she brought out, among about seventy other platters of food, these paprika and turmeric potatoes. Everything was delicious, but we couldn't stop eating these until the whole tray was gone. My grandma had passed away several years earlier, and these potatoes were almost like having her there for a moment. I'd forgotten how often she'd make them, and of course I've been making them ever since.
These potatoes couldn't be simpler to make, but they taste amazing for so little effort. The combination of paprika and turmeric is a classic one that makes a spiced crust for the tender potatoes. You can scale the recipe up to feed a crowd, or make the recipe as-is for your family.
To make these, you'll want to choose medium-sized yellow potatoes, like Yukon Gold, that are big enough to comfortably peel and cube. Basically, you want lots of surface area upon which the spices can deliciously cling. Throw them on a sheet pan, sprinkle them with spices, toss with your hands, and stick 'em in the hot oven. (In the pictures, I'm using my beloved unglazed ceramic pan, similar to this one.)
What to have with your paprika and turmeric potatoes
- Simple Roasted Chicken (That Almost Everyone Likes) - Pair the potatoes with this chicken and you've got an easy, crowd-pleasing meal that's especially good when you're crunched for time on erev Shabbat.
- Israeli Chicken Schnitzel - These potatoes are also classic with schnitzel.
- Pargiyot - Israeli Grilled Chicken Thighs - If you need something to serve along with grilled meats like these pargiyot, these potatoes are perfect (as long as you don't mind turning on the oven).
Paprika and Turmeric Potatoes (parve)
- Preheat the oven to 375°F / 190°C. Line a sheet pan with parchment paper. (Or use an unglazed, unlined pan, like I did.)
- Peel the potatoes and cut them into medium-sized cubes, about 1" / 2.5 cm. Place on the prepared pan.
- Drizzle the potatoes with the olive oil. Sprinkle the potatoes evenly with paprika, turmeric, and salt. Toss with your hands to coat the pieces.
- Roast in the oven for 30-35 minutes, until the potatoes are soft and have formed a crust with the spices.