Skillet Turmeric Potatoes

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Author: Melissa Oleary

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 oil
2 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

Storing leftovers:

If you have leftovers, allow them to cool completely then place them in an air-tight container in the fridge for up to one week.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Main Course