This original recipe for delicious Indian-inspired turmeric potatoes will fill your home with the aromas of an Eastern bazaar. Turmeric, known as the golden spice, not only gives the dish a stunning sunny hue but also a subtle woody note that pairs perfectly with the creamy milk. Using whole coriander and caraway seeds allows the spices to bloom gradually during baking, transforming a simple root vegetable into an exquisite treat with a crisp crust and a tender center.
Golden and aromatic turmeric potatoes make the perfect side dish for a family dinner.
Ingredients
- 1.5 lbs (700 g) potatoes
- 1 1/4 cups (300 ml) milk
- 2 tbsp (30 g) butter
- 1 tsp ground turmeric
- 1 tsp sea salt
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- Dried thyme
- Ground black pepper
How to make turmeric potatoes
Pour milk into a heavy-bottomed saucepan and add sea or table salt. The fat content of the milk does not matter; use whatever you have on hand. For a vegan version, swap the cow’s milk for coconut milk and the butter for coconut oil—it turns out even tastier.
Pour the milk into a saucepan and add salt. You can use coconut milk for a vegan version.
Stir ground turmeric into the milk; one heaping teaspoon is just right.
Add a teaspoon of turmeric to give the sauce a rich golden hue.
Add a teaspoon of coriander seeds. If you toast the coriander and caraway seeds in a dry skillet for 2-3 minutes beforehand, their aroma will intensify.
Coriander adds a deep, spicy aroma to the dish, especially if toasted beforehand.
Toss the caraway seeds into the saucepan. There is an ongoing debate about swapping cumin for caraway and vice versa. In my opinion, it works fine—use whichever spice you have on hand. Only true gourmets will catch the subtle flavor nuances.
Caraway or cumin seeds are excellent companions for potatoes, enhancing their natural flavor.
Sprinkle in ground black pepper to taste; half a teaspoon is plenty.
Add a little ground black pepper for a touch of heat.
Drop two sprigs of fresh or dried thyme into the pan. Place the saucepan on the stove and heat gently, stirring occasionally so the milk does not boil over.
Fresh or dried thyme infuses the sauce with an unmistakable herbal aroma.
Peel the potatoes. If using new potatoes, a good scrub with a brush is enough. Cut larger tubers into 2 to 4 pieces. Arrange the potatoes in a deep-sided skillet, preferably cast iron. Make sure they are in a single layer!
Arrange the potatoes in a skillet in a strict single layer for even baking.
Cut the butter into cubes and scatter them over the potatoes in the skillet. Preheat your oven to 350°F (180°C).
Small cubes of butter will make the potatoes rich and creamy.
Simmer the spiced milk over low heat for about 5 minutes until it takes on a golden color and a wonderful aroma.
Heat the spiced milk for about 5 minutes until a bright, fragrant aroma develops.
Pour the hot turmeric milk directly into the skillet with the potatoes and butter. Toss in the thyme sprigs as well.
Pour the hot mixture into the skillet, making sure to distribute the spices evenly.
Cover the skillet with aluminum foil, leaving a small opening for steam to escape. Place the turmeric potatoes into the preheated oven. Bake for 35-40 minutes until the potatoes are tender. The exact cooking time will depend on the variety and size of your potatoes. Check for doneness the classic way—pierce them with a skewer, knife, or fork.
After 40 minutes, the potatoes absorb the sauce and become perfectly tender inside.
Turmeric potatoes make an excellent side dish for poached chicken or fish, and they are equally delicious on their own. For a more impressive presentation, garnish with fresh cilantro or chopped cashews just before serving. If you want to add some heat, sprinkle in a pinch of chili flakes or serve with a refreshing yogurt-mint sauce to balance the spices. For an experimental twist, try swapping regular potatoes for sweet potatoes—the sweetness of the orange flesh creates a striking contrast with the turmeric and coriander. If you have leftovers, simply reheat them in a skillet with a little oil: the potatoes will get even crispier, and the spices will retain their deep aroma. Remember that turmeric is best absorbed when paired with black pepper, which we carefully included in the sauce.
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