These easy turmeric potatoes are cooked in the skillet with turmeric, chicken stock and spices for maximum flavor. Perfect for breakfast, lunch, or for dinner.
I originally had planned this turmeric potato recipe as part of a larger meal with meat and that is how I actually cooked it the first time. I fell in love with the potato part of the dish so much that I began cooking these on their own, without any meat.
These skillet turmeric potatoes are perfect for a side dish but really amazing on their own. I love reheating them for a quick meal the next day.
Serve these potatoes for breakfast, lunch, or as a side dish for dinner. Let me show you how easy they are to make!
What You Will Need
- Golden potatoes. I like to use Yukon gold for these turmeric potatoes.
- Chicken stock. The chicken stock adds so much flavor to the potatoes.
- Shallots.
- Garlic. You will want fresh garlic for this recipe.
- Turmeric powder. This is the star spice to these turmeric skillet potatoes 🙂
- Sweet paprika. Paprika and turmeric are a great combo of flavors.
- Olive oil
- Kosher salt.
- Allspice. This adds a bit of a sweet note. You can substitute with a little pinch of cinnamon if you do not have allspice.
- Black pepper
- Preserved lemon. Not everyone has preserved lemon so if you do not, you can use the zest of a lemon in place of it.
The steps to making these skillet potatoes are so simple! It all comes together in less than 30 minutes. I love making a little extra so that I have leftovers throughout the week.
How to make turmeric potatoes
- Prep the potatoes: This is really easy and it is just peeling the skins off the potatoes and cutting them into ½-inch strips.
- Cook spices: Saute all of your spices along with the shallots and garlic in a skillet to release as much flavor as possible. This really gives these skillet potatoes a big flavor boost.
- Simmer: Add your broth, potatoes, and sliced-up preserved lemon (the lemon is optional) to your spice mixture in the skillet and let it simmer on the stove.
There is NO parboiling needed here. Those potatoes are going to cook up in the skillet with the spices and the chicken broth for the most amazing flavor.
It doesn't get any easier than that. You certainly will enjoy adding turmeric potatoes to your cooking routine once you try these.
Storing
These are so good the next day. To store them, allow them to cool and place them in a container with a lid in the fridge. I have stored them with great success for up to one week.
They easily reheat in the microwave or oven. If you want to reheat them in the oven, make sure they are sealed in some aluminum foil so they do not dry out and they only need about 15 minutes at 350 degrees to warm.
Recipe Faqs
No. With this recipe, you can cook the potatoes in the skillet with the other ingredients so there is no parboiling needed.
Yes! Turmeric makes an amazing spice pairing with potatoes and gives the potatoes a beautiful color too.
More Side Dish Recipes
- Roasted Cauliflower and Potatoes with Turmeric and Cumin
- Brussels Sprouts with Lemon and Olive Oil
- Italian Brussels Sprouts
- Peas with Pancetta and Shallots
- Italian Peas
Skillet Turmeric Potatoes
Equipment
- large saute pan
Ingredients
- 6 medium golden potatoes peeled and sliced into quarters then sliced into ½ inch slices.
- 2 cups low sodium chicken stock plus extra if needed
- 2 shallots diced finely
- 4 cloves of garlic sliced as thin as possible
- 1 ½ tablespoon turmeric powder
- 2 tablespoon sweet paprika
- 2 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt or more or less to taste and your preference
- 1 teaspoon all spice
- 1 teaspoon black pepper
- ½ preserved lemon (optional) you can substitute ¼ teaspoon of fresh lemon zest.
Instructions
- Gather all of your ingredients and place them on the counter.
- Prepare you preserved lemons by cutting your lemon in half, scrape away the inside flesh and white area from the rind then dice them.½ preserved lemon
- Cut the potatoes in half then cut it length wise into ½ inch strips and set aside.6 medium golden potatoes
- Pre-heat a large saute pan and place it on the stove over medium heat.
- Add your olive oil2 tablespoon extra virgin olive oil
- Now add your shallots to the saute pan and cook for about 2 minutes stirring occasionally.2 shallots
- Next, add your turmeric, garlic, all-spice and paprika to the shallots and cook for about 1 minute until the spices start to cook a bit.4 cloves of garlic, 1 ½ tablespoon turmeric powder, 2 tablespoon sweet paprika, 1 teaspoon all spice
- Now add your 2 cups of chicken stock, lemon rind and mix well.2 cups low sodium chicken stock
- Next, add your sliced potatoes and gently stir those in to the pan making sure the potatoes are almost completely covered by the stock. If you need to add more stock, go ahead and do that until the potatoes are mostly covered.
- Now add your salt and pepper and gently stir it in.1 teaspoon black pepper, 1 tablespoon kosher salt
- Bring the potatoes and broth mixture up to a simmer.
- Once it is simmering, reduce heat to low and cover.
- Cook for about 20-25 minutes or until the potatoes are easily pierced with a fork.
- Once the potatoes are cooked, gently give the potatoes and stir being careful not to break them.
- Taste for any additional salt or seasonings.
- Serve immediately.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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