It’s raining right now – a steady, cool, mountain rain. I’m getting used to these afternoon storms. They take the edge off the heat and beg us to open our windows. For the most part, it’s been HOT since we moved here. And that’s not a complaint, because I much prefer sunshine to snow.
That was a huge part of the conversation about our move here: Me – “It snows a lot.” Clark – “It mostly melts by afternoon.” Me – “It still snows.” Clark – “There are 300 days of sunshine.” Me – “Ok.”
Leave it to us to choose the hottest week of the year to move. We have this uncanny ability to plan our moves during the worst possible time of year. It’s either arctic or it’s sweltering. There can be no in between.
This recipe was the first thing that we made in our oven. It was actually the first time we turned the damn thing on. Because when it’s 95º, you’d have to be crazy to make hot food. But when that blessed afternoon storm arrived yesterday and the mountain breeze blew in, we got started.
If you haven’t heard, turmeric is pretty popular superfood right now. Personally, I don’t know about all the “superfood” hype. Foods are either good for you, or they aren’t, right? Or maybe there are varying degrees of “good for you?”
Either way, turmeric has an impressive list of health benefits. It’s more effective than arthritis medicine and has been proven to fight depression better than anti-depressants. It can regulate blood sugar, blood pressure, and soothe digestive ailments. Need I go on? Whether or not it’s a “super” food, turmeric is definitely something we should all be eating – and it’s actually quite easy to incorporate into all kinds of food.
Even potatoes. 😏 ALSO – let’s talk potatoes for a minute. For too long now, they’ve been demonized. “They’re starchy.” “They make you fat.” Truth? They’re one of the healthiest foods you can eat. The fiber and starch in potatoes feed the good bacteria in your gut and help to regulate blood sugar.
So we tossed potatoes in a savory mixture of turmeric, salt, pepper, olive oil, and curry (optional) to wrap an already healthy food in even healthier stuff. Don’t you ever feel guilty about eating potatoes again!
PS – These are especially good when reheated for breakfast and topped with a yolky egg. 🍳 Just sayin’.
- Serves: 6
- Calories: 171
- Fat: 7 g
- Saturated fat: 1 g
- Unsaturated fat: 6 g
- Trans fat: 0 g
- Carbohydrates: 25.2 g
- Sugar: 1.9 g
- Sodium: 396.9 mg
- Fiber: 3.6 g
- Protein: 3 g
- Cholesterol: 0 g
- 1 yellow onion, chopped
- 4 cloves garlic, sliced or minced
- 5 cups potatoes*
- ½ Tablespoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ Tablespoon curry powder, optional
- 3-4 Tablespoons olive oil
- Preheat oven to 375º.
- Line a baking sheet with parchment paper.
- In a gallon Ziplock bag or large bowl, combine onion, garlic, potatoes, seasonings, and olive oil. Mix to combine until all of the potatoes are well-coated.
- Pour the potatoes onto the baking sheet.
- Bake for 30-35 minutes, removing every 10 minutes to stir and toss the potatoes for even baking.