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.
Skillet potatoes
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 decided to try cooking these on their own, without any meat.
I am so glad I did.
These skillet potatoes are definitely healthier without the meat and the flavor is so delicious. You can grab these potatoes from the refrigerator easily and reheat them during the day for a quick lunch.
Ingredients needed
- Golden potatoes. I like to use Yukon gold for these turmeric potatoes. Yukon gold potatoes are just so rich and buttery. I even make Yukon gold mashed potatoes as well.
- Chicken stock. The chicken stock adds so much flavor to the potatoes.
- Shallots.
- Garlic. You will want fresh garlic for this recipe.
- Turmeric. 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
See the recipe card below for full instructions
- The first thing you want to do is prepare the potatoes. This is really easy and it is just peeling the skins off your potatoes and cutting the potato into ½ inch strips.
- The next thing you want to do is to cook 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.
- This step is really important and one you should not skip. When you are cooking the spices with the garlic and shallots, it will form a thick paste. This will mix into the broth later on.
- The last thing you do is 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.
These almost look like caramel apples at this stage. Once you throw the potatoes into the pot, all you have to do is mix and cover the pan and let it cook for about 20 minutes.
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. These turmeric skillet potatoes are also a great way to use preserved lemons (if you have them on hand) and spices to make a meal that is so good and so good for you. You would never know it is actually healthy.
You certainly will enjoy adding turmeric potatoes to your cooking routine.
How to serve these turmeric potatoes
- Serve it for breakfast in place of breakfast potatoes.
- You can use these as a quick snack (I love nibbling on them straight from the refrigerator).
- These make a great addition to a salad for lunch. I love re-heating these and adding them on top of baby spinach and with a serving of tuna.
- This makes a delicious side dish to just about any meat. I love serving this with my seeded chicken schnitzel , baked pork tenderloin and my juicy boneless pork chops.
- If you make quiches or frittatas, these are the perfect addition to them!
As you can see, there are so many ways to enjoy these skillet potatoes! They add so much flavor to any meal.
Recipe Faqs
No. With this recipe, you can cook the potatoes in the skillet with the other ingredients so there is no parboiling needed.
Skillet potatoes like in this recipe are very healthy since they are not fried.
If you do not have preserved lemons, you can use lemon zest in place of it. I recommend looking for some at the grocery store the next time you are there.
If you are looking for recipes with preserved lemons this is the most delicious way to use them in my opinion. The preserved lemons really add a great depth of flavor and pair so well with the other spices in the recipe.
If you are not familiar with preserved lemon it is a lemon that has been placed in a salt brine until the skin of the lemons becomes soft. You want to use the rind portion (not the white part) of the lemon for this recipe.
Yes! Turmeric is known to have anti-inflammatory components as well as antioxidants, and can even help in preventing cancer.
No. With this recipe, you can cook the potatoes in the skillet with the other ingredients so there is no parboiling needed.
More Healthy Side Dish Recipes You'll Love
- Roasted Cauliflower and Potatoes with Turmeric and Cumin
- Brussels Sprouts with Lemon and Olive Oil
- Sauteed Spinach with Shallots and Pancetta
- Italian Brussels Sprouts
- Peas with Pancetta and Shallots
- Italian Peas
Skillet Potatoes with Turmeric
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
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
- 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
- 1 preserved lemon 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. You only need half of the lemon.
- With a spoon, scrape away the inside flesh and white area from the rind.
- Take the rind and slice into very thing strips then dice them. Set aside.
- Peel the skins off of your potatoes.
- Cut your potatoes into quarters by cutting it in half then cut the halves into halves.
- Now take each potato quarter and cut it length wise into ½ inch strips
- Once you have prepared your potatoes, grab a large saute pan and place it on the stove over medium heat.
- Add your olive oil
- Chop your shallots and garlic finely.
- Now add your shallots to the saute pan and cook for about 2 minutes stirring occasionally.
- Next, add your turmeric, garlic and paprika to the shallots and cook for about 1 minute until the spices start to cook a bit.
- Now add your 2 cups of chicken stock, lemon rind and mix well.
- 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.
- 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.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Jen says
These look so delicious. I cannot wait to try them.