Crispy Roasted Turmeric Potatoes

I’ve been all about turmeric powder lately! And now, I’m including this beautiful spice in crispy roasted potatoes as an easy side dish idea.

Vertical image of a white plate filled with potato wedges in seasoning.

My husband and I are always mesmerized by the gorgeous yellow color of turmeric powder, and enjoy its slightly bitter taste in a range of dishes.

It’s a mainstay on our spice rack, and we give it the prime real estate it deserves – on a daily basis, we incorporate it in hot mugs of tea, and add it into smoothies for a superfood boost.

But we’re particularly excited by how incredible these tender wedges turned out with a couple teaspoons of turmeric powder.

In addition to this brilliantly colored spice, we combine waxy, thin-skinned Yukon Golds with coconut oil, garlic and ginger, fresh parsley, salt, and a little cayenne pepper for heat.

Horizontal image of roasted and seasoned vegetable wedges on a lined baking sheet.

As written, this recipe makes enough for one large lunch portion or two side dishes, but it’s easily multiplied – with an extra baking sheet or two – to serve a crowd.

Make this the next time you’re looking for a starchy side with a more complex flavor profile than your standard mashed potatoes or steamed white rice.

You’ll be equally captivated by its stunning color, mouthwatering aroma, and delicious flavor!

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Horizontal image of a lined baking sheet with roasted and seasoned potato wedges.

Crispy Roasted Turmeric Potatoes

  • Author: Nikki Cervone
  • Total Time: 45 minutes
  • Yield: 2 servings 1x


Serve a beautiful veggie side dish with our recipe for golden turmeric potatoes, roasted to crispy perfection with spices and herbs. Read more on Foodal.


  • 1 pound Yukon Gold potatoes, cut in wedges
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons coconut oil, melted
  • 3 cloves garlic, minced
  • 1-inch knob fresh ginger root, peeled and finely grated
  • 2 teaspoons turmeric powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper


  1. Preheat the oven to 475°F and line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone mat.
  2. Using a sturdy spoon or spatula, toss the potatoes in a large bowl with the parsley, coconut oil, garlic, ginger, turmeric powder, salt, and cayenne pepper until the potatoes are evenly coated.
  3. Spread the potatoes onto the prepared baking sheet in a single layer without overlapping.
  4. Transfer the baking sheet to the oven and bake for 30-40 minutes, tossing the potatoes with a spatula once halfway through, until they are tender and lightly golden brown.
  5. Remove the baking sheet from the oven, and serve warm.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Potatoes
  • Method: Roasting
  • Cuisine: Vegetables

Keywords: roasted, turmeric, potatoes

Complete the Meal

Wondering what else to serve alongside these beautifully hued potatoes?

Horizontal image of a lined baking sheet with roasted and seasoned potato wedges.

Any protein will do, but we’re particularly fond of updating classic meat-and-potatoes combinations.

If beef is what you’re craving, serve them with slices of tender prime rib for an impressive feast. But for a dinner that’s more casual, go for meatloaf or a simply seared steak.

For poultry, a perfectly roasted chicken would be an ideal option to pair with these spectacular spuds.

And don’t forget a fresh and light salad to balance all of these hearty, savory options!

How do you like to incorporate this colorful spice in the dishes you create at home? All of your ideas are most welcome – leave a comment below.

If you need more inspiration featuring turmeric powder, we’re happy to offer you more recipes for your next made-from-scratch dish:

Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on January 30, 2015. Last updated on March 10, 2023.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

8 thoughts on “Crispy Roasted Turmeric Potatoes”

  1. These potatoes look amazing. I’ve never really used turmeric, but I’ll have to give it a try sometime thanks to your inspiration.

  2. I had turmeric in my cupboard but had never used it, This recipe was a perfect way to try it out and I am hooked! It’s not overpowering yet it is distinct with just a little heat. Thank you! I know I will be making these again and maybe experimenting a little more with turmeric.


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