Thursday, June 11, 2009

Indian Inspired Pan Roasted Potatoes

Today I was focused on eating for health and wanted to incorporate turmeric into our dinner. When I think of turmeric I tend to cook Indian food. Today I decided to do something that was more “Indian inspired” than authentic.

In order for your body to efficiently process turmeric it needs to be mixed with black pepper and dissolved in oil. This combination is said to stimulate cancer cell death (Anticancer p. 120). Since black pepper and oil are present in almost everything I cook, this was easy to incorporate.

These spices are very flavorful, but are not hot. This same spice combination would be good with other starches like brown rice, or bulgur. I will be using this spice mix to make an Indian “fried” brown rice sometime soon.

Indian Inspired Pan Roasted Potatoes
Makes 4 servings


2 pounds of red potatoes
1 tablespoon of canola oil
½ teaspoon cumin seed, toasted
½ teaspoon coriander, toasted
½ teaspoon turmeric, toasted
½ teaspoon mustard seed, toasted
½ teaspoon fennel seed, toasted
½ teaspoon black pepper, freshly ground
½ teaspoon kosher salt


Scrub the potatoes and pierce with a paring knife to allow steam to escape. Place on a single layer in a microwave safe container and microwave until cooked through. Five minutes was sufficient for me.

Toast seeds and cool. When cool, grind in your spice grinder and set aside.

Cut the potatoes into bite size pieces. Toss the potatoes with the canola oil. Mix the spices with the kosher salt and sprinkle it on the potatoes.

Cook the seasoned potatoes in a heavy bottomed skillet over medium high for about 10 minutes, until they are lightly browned. Serve hot.

Nutritional Information:

Amount Per Serving
Calories - 247.96
Calories From Fat (14%) - 35.83

Total Fat - 4.08g
Saturated Fat - 0.36g
Cholesterol - 0mg
Sodium - 258.66mg
Potassium - 1238.22mg
Total Carbohydrates - 48.83g
Fiber - 5.4g
Sugar - 2.72g
Protein - 5.94g


Nice robust flavor but not hot. I think you could safely serve these potatoes to someone that didn’t like spicy food. I think these potatoes would also be nice in a frittata or as the base for a wine vinegar potato salad.

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