These turmeric fries are so easy to make that it hurts. They do stain your fingers with a yellow color though so be careful touching anything important whiles eating this. These basically taste like potato wedges but are shaped just like fries. I used white potatoes for this recipe but Russet potatoes are commonly used.
To make turmeric fries, you simply peel the potatoes, and then slice them into match sticks-just like French fries. Then pat the potatoes dry and mix them with salt, turmeric, pepper and oil. You have to line the baking tray you are using with parchment paper or foil because these seasoned potatoes will stick to the pan. There is no escaping this. Then you bake them until crispy, flipping them halfway through the baking time.
These fries are actually so good that they can be eaten by themselves but I highly recommend serving this with fried chicken. They pack a lot of flavor so they are best eaten hot, however leftovers are good for about a day or two. You also lose the crispiness when you keep leftovers so it is probably best to make these on the day you want them served. Once again, these turmeric fries stain everything so keep an eye out!
Ingredients
6 white or Russet potatoes, peeled and cut into match sticks
1 tablespoon salt
1 tablespoon ground turmeric
1 teaspoon cayenne pepper
3 tablespoons cooking oil
Instructions
- Line a large baking tray (a cookie sheet is perfect) with parchment paper or aluminum foil.
- Toss the potatoes with salt, turmeric, cayenne pepper, and oil and place them on the tray. Spread them apart so they don't touch.
- Bake the potatoes for 55 minutes, flipping them halfway through.
- Serve with ketchup or side of your choice.