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Turmeric Pan-Roasted New Potatoes with Fresh Herbs

By Delicious Recipes!Posted on
Turmeric Pan-Roasted New Potatoes with Fresh Herbs

Turmeric Pan-Roasted New Potatoes with Fresh Herbs

Boiled, pan-roasted, then sprinkled with fresh herbs.

⏰ Prep & Cook Time: About 30 minutes

🍽️ Servings: 3-4

Ingredients

  • 1 kg small new potatoes
  • 4 green onions (spring onions)
  • 4-5 sprigs fresh dill
  • 1/2 tsp turmeric
  • 2-3 tbsp oil (olive or your choice)
  • Salt, coarse sea salt
  • Freshly ground black pepper

Instructions

  1. Place the potatoes in salted water for boiling, arranging larger ones at the bottom and smaller ones on top. Add the dill stems and one whole sprig into the boiling water for aroma. Boil until a fork easily pierces the potatoes (about 10 minutes from boiling).
  2. Drain the potatoes and let them cool enough to handle. Peel them by hand (the skin should come off easily; use a knife for stubborn spots). Cut each potato in half lengthwise.
  3. Heat oil in a large wide pan or skillet (at least 30 cm diameter). Add turmeric and stir to mix. Arrange potatoes cut side down in a single layer. Sprinkle with sea salt and freshly ground black pepper.
  4. Fry over medium heat until the cut sides are nicely browned (about 2 minutes). Shake or move the pan gently side to side occasionally. Flip the potatoes and fry the other side, moving the pan more vigorously to brown evenly.
    Note: Don’t overcrowd the pan; the potatoes should be in one layer for easy turning. Cook in batches if necessary.
    If you don’t have turmeric, substitute with a little sweet paprika for color.
  5. When the potatoes look golden and crispy, add the sliced green onions (both white and green parts) and chopped dill. Stir quickly 3-4 times until the herbs release their aroma, then remove from heat.

🍽️ Serving Suggestions

Serve these golden, herbaceous potatoes immediately for the crispiest texture, or at room temperature as a delicious side dish for grilled meats or roasted fish.

πŸ“ Final Thoughts

The turmeric adds a beautiful golden hue and subtle earthiness, while the fresh dill and green onion bring brightness and fragrance. This simple technique turns humble new potatoes into a flavorful, colorful dish perfect for any season.