Turmeric Potatoes
the Editors of Publications International, Ltd.
Yield
Makes 6 to 8 servings
Ingredients
| 3 | cups water |
| 1-1/2 | pounds small boiling potatoes, unpeeled and scrubbed |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon ground turmeric |
| 1/8 | teaspoon ground red pepper |
| 3 | tablespoons vegetable oil |
Preparation
- Heat water in small saucepan over high heat to boiling. Add potatoes. Reduce heat to medium-low; cook, covered, just until firm-tender when pierced with knife, about 20 minutes. Drain potatoes; rinse under cold running water. Let cool completely, at least 2 hours.
- Peel potatoes; cut into 1-inch wedge-shaped pieces. Mix salt, turmeric and red pepper in small bowl; sprinkle over potatoes in large bowl and toss to coat.
- Heat oil in large skillet over medium-high heat until hot; add potatoes. Cook, stirring gently and turning frequently, until potatoes are golden brown and crusty, 7 to 10 minutes.
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