February 23, 2017

Baked potato wedges with turmeric

Turmeric, a spice commonly used in Indian curries, has been hailed as one of the anti-inflammatory super spices. Along with garlic, ginger, chili, curry powder, basil, rosemary, thyme and cinnamon, these spices help decrease chronic low-level inflammation. Most diseases we face today such as allergies, auto-immune disease and age-related diseases are all linked to chronic inflammation. One of the ways we can help reduce this inflammation is by adding more anti-inflammatory foods and / or supplements into our diets.

I've been making this recipe for baked potato wedges for my family for years. It started out as a way to avoid frying potatoes, then I added turmeric to it for it's anti-inflammatory benefits. My kids were so intrigued by the golden colour they forgot that they were not eating unhealthy fries. It's one of those recipes that if it weren't for the colour, my kids wouldn't eat it. Strange I know, but I've tried it. It reminds me of my days when I was working with food colouring and we learnt how colours can be used to manipulate consumers or "enhance the product".

This recipe is very doable - 4 ingredients and minimal work. Try it!

Baked potato wedges with turmeric
Serves 4

4 - 5 medium potatoes, quartered (or any other root vegetable)
2 tablespoons extra virgin olive oil
1/4 teaspoon ground turmeric
sea salt to taste

Preheat the oven to 220C / 425F / Gas 7.

For the potatoes - if you choose to leave the skin on make sure the potatoes are organic and that they are washed well (the organic potatoes I get usually come with a lot of sand). If the potatoes are not organic, it's best to peel them.

Place the potatoes and seasonings onto a baking sheet lined with baking paper. Toss lightly and bake for about 30 - 40 minutes or until golden (depending on how thick the potato wedges are).
Serve immediately.