Something about hospitals always leaves me craving green juice and salads and reading articles about foods with the most nutrients, so, after a chunk of days hanging in heart hospital rooms, maybe that’s why I’ve been all about the turmeric powder lately: turmeric tea, turmeric chicken, turmeric added to the smoothies we make as fast meals. Turmeric, in my mind, equals anti-inflammatory, and anti-inflammatory equals good for fighting everything from cancer to heart disease to auto-immune conditions. It’s the curcumin, the thing in turmeric that makes it yellow, that is said to make it so powerful for digestion, immunity, joints, cholesterol and more. (The curcumin also makes turmeric a great natural yellow food coloring, albeit with a slightly bitter taste, which is why we used it in some tricolor Christmas cookies a few years ago.) Basically, I’m telling you I’m jazzed about turmeric, particularly in these crispy golden turmeric potatoes, even as I’m thinking about loved ones who are sick and an income that’s unexpectedly gone down and the ever-growing list of expenses our little fixer-upper keeps throwing at us. There are days when I panic and days when I cry and days when I rub my belly and tell the baby I’m sorry your parents don’t know what the heck they’re doing half the time. On the one hand it is terrifying and on the other also liberating to realize that we don’t have it all together—more than that, that we don’t have to pretend we do. We are accepted and beloved and we were never in control of our lives to begin with. But it’s also regularly surprising to me that when we’re hurting or grieving or confused, we are usually still showering every morning and meeting friends for coffee and making something on an afternoon to eat. Maybe that’s why people are always saying life goes on? There are shocks in life that shake you so hard, you honestly expect the earth to stop spinning, but it doesn’t: you keep eating, you keep sleeping, you even laugh with your husband while you’re washing dishes at the sink. This is such a strange and wonderful life we are living, every moment of it we’re given, never knowing when the next one will be the last.
Crispy, Roasted Turmeric Potatoes
As written this recipe makes enough for one large lunch portion or two side dishes, but it’s easily multiplied (with extra baking dishes) to serve a crowd.
1 pound organic golden potatoes
2 tablespoons organic coconut oil
3 cloves of garlic, peeled and grated
a knob of ginger (about 1.5″ in size), peeled and grated
3 tablespoons chopped fresh parsley
2 teaspoons turmeric powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
Preheat oven to 475F degrees and line a baking sheet with parchment paper. Slice the potatoes vertically into eight wedges each (halve the potatoes vertically, halve those halves, halve again) and toss them in a bowl with coconut oil, grated garlic, grated ginger, chopped parsley, turmeric, salt and cayenne pepper. Use your clean hands to get everything really well coated and covered, the coconut oil softened and the herbs and spices distributed throughout. Spread this mixture on prepared baking sheet, making one single layer of potatoes, and bake 30 to 40 minutes, tossing potatoes with a spatula once halfway through. Serve warm, adding additional salt as/if needed.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.