Golden Gold Roasted Potatoes
Turmeric Spiced Oil-free Roasted Potatoes
Golden Gold Roasted Potatoes have so much flavor, a visually stunning golden hue from the turmeric and using the oil-free technique below, no hidden fat.
Roasted potatoes are the ultimate comfort food and a welcome side dish to so many dinners. Golden Gold Roasted Potatoes always accompany my Mirepoix Mirepoix Lentil Soup when served as the main dish. They are also perfect for potato salad. Using roasted potatoes in lieu of boiled or steamed potatoes brings a whole new flavor dimension. Roasted potatoes are great even as an appetizer served with dips like Silky Smooth Vegan Hollandaise and “Olivaise”.
Oil-free Roasting Technique / SOS Free*
In a nutshell the oil-free roasting technique is: Scrub, Cut, Rinse, Spice, Rest and Roast
Scrub and Cut: The oil-free roasting technique is to start by scrubbing the potatoes, then cut into wedges or cubes. Add the cut potatoes in the wash bowl with clean cold water, then drain a couple of times or until the water is clear. This step is to remove excess starch and enables the spices to adhere.
Rinse and Spice: After draining the cut potatoes but leaving just a little water coating the potatoes, place them in a large prep bowl. Its best to start with turmeric because if turmeric is applied last the potatoes have a powdery texture on the outside. After coating lightly with turmeric, add the remaining spices and toss in the bowl to distribute evenly.
Rest and Roast: Let the spiced potatoes rest in the bowl for 10 to 20 minutes, tossing occasionally to keep the potatoes evenly coated with the spices and moisture. This step brings more flavor and adds moisture to the spices so they don’t over cook during the roasting. After the rest time, lay the potatoes in a single layer on a parchment lined baking sheet. If there is excess liquid, sop it up with a paper towel before putting in the oven.
*Golden Gold Roasted Potatoes is a naturally SOS free dish. SOS free means there is no salt, no oil and no sugar used in a recipe. While sugar isn’t usually included in roasted potatoes, oil and salt are. Here, we purposely omit both and come out with flavorful golden roasted potatoes and neither the oil or salt is missed. Oil-free roasted potatoes are one of the anchors for a whole foods plant-based way of eating.
The Potatoes for Golden Gold Roasted Potatoes
Yukon Gold! Yukon Gold are my go-to potatoes and particularly for this oil-free roasted potato dish. Red Potatoes are a very close second choice and are equally good in this recipe. Yukon Gold and Red potatoes both hold their own distinct delicate taste, have wonderful texture once roasted and neither needs peeling, just a good scrubbing. I have found that keeping the peel adds flavor and apparently most of the fiber is in the skins.
Yukon Gold and Red potatoes are stocked in most grocery stores year round and have a good turnover. Look for potatoes with thin, smooth skin and are firm to the touch. Thin, smooth skin usually means the potatoes are fresher. Avoid potatoes that have a green tinge to them. The green indicates toxins have built up from prolonged exposure to light.
Spices for Oil-free Roasted Potatoes
The combination of spices listed below flavors the potatoes so fully that salt is purposely not used. Turmeric spiced potatoes are the best! I add turmeric to most potato dishes. The turmeric adds a slight ginger and earthiness, coriander has the slightest lemony taste, while the cumin give a little smokiness and perked up with black pepper.
I start the spice toss with turmeric alone because it absorbs better into the potatoes if applied first. Otherwise, once roasted potatoes may have a powdery finish as will adding too much turmeric. Tossing the potatoes in the bowl gives the potatoes an even spice coating, but stirring with a wooden spoon or flat spatula works well too.
Any baking sheet pan will do for this oil-free roasting technique. Over the years, I’ve used old (and abused, lol) baking sheets, new ones, different brands and haven’t noticed any big difference in results. Dark bottom pans will brown a little sooner. You want the pan size to accommodate the amount of potatoes you are roasting in a single even layer. To give you an idea, two pounds (or approx 1 kg) of potatoes as is called for in this recipe, fit in an even single layer on a 15”L x 10”W (38cm x 25 cm). Three pounds (or approx 1.5 kg) fit on the larger 18”L x 13”W (45cm x 32cm) baking sheet pan.
Unbleached parchment paper is preferred since there is potential for bleach to leach into your potatoes. Also check the package to be sure it is safe for higher temperatures. Most are rated for safe use of temperatures between 420 and 450 degrees. The “If You Care” brand is unbleached and rated as safe to 428 degrees. That said, I have used it to bake bread at 450 degrees without issue. Throw out or compost the paper after one use in the oven.
Tools Used in this Recipe
- salad spinner or large prep bowl for washing the potatoes
- vegetable scrub glove or brush
- Cutting Board
- chef knife or santoku knife
- large prep bowl for tossing the potatoes with spices
- baking sheet
- unbleached parchment paper
- 2 lbs Yukon Gold or Red Pototoes
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper or several grinds
- Preheat the oven to 425°. Place the potatoes in the wash bowl or salad spinner and fill the bowl with water. Scrub the potatoes really well with a vegetable brush or scrub glove.
- Cut the potatoes to 1 1/2 inch to 2 inch thick wedges or cubes.
- Return the potato pieces to the wash bowl filled with clean water. Drain the water and refill a couples of times or until the water is no longer cloudy.
- Place the rinsed and drained potato pieces in a large prep bowl. They don’t need to be throughly drained. A little water helps adhere the spices to the potatoes. Sprinkle with the turmeric powder first, then give the bowl a toss or stir with a spatula.
- Sprinkle with the coriander, cumin and black pepper. Let the potatoes with rest in the bowl for 10 minutes to 20 minutes. This time allows the spices to absorb moisture so they don’t burn during the roasting.
- Line a bake sheet with unbleached parchment paper and place the spiced potatoes on a single layer. Roast in the oven for 25 minutes.
- The potato side on the paper should be brown in spots. If not, put back for a few minutes without turning the potatoes. (set a timer).
- When the undersides are browned in spots, turn them over. Lifting the parchment paper corner will help release the potatoes, then flip with a spatula. Roast for another 15 minutes.
- You can check if the potatoes are done by pushing a toothpick through a couple of pieces. The toothpick will go easily if done. You can also taste them (more fun).
- The potatoes are ready to serve.