Baked potato wedges with turmeric
Turmeric, a powerful anti-inflammatory and gut-healthy spice known for its mild earthy flavour and vibrant yellow colour is lightly dusted onto olive oil tossed potato wedges to make a delicious golden healthier chip alternative.
Along with garlic, ginger, basil, rosemary, thyme and cinnamon, anti-inflammatory spices help decrease chronic low-level inflammation in the body when consumed regularly.
This 4 ingredient recipe is so good and healthy you will want to make it again. Serve as a side with your favourite Mediterranean main dish - Greek shrimp kebabs, Mediterranean crumbed chicken, chicken souvlaki, keftedes or with a Greek salad.
Baked potato wedges with turmeric
Serves 4
4 medium potatoes, cut into wedges
2 tablespoons extra virgin olive oil
1/4 teaspoon ground turmeric
sea salt to taste
Preheat the oven to 220 degrees C / 425 degrees F.
If you choose to leave the skin on make sure the potatoes are organic and that they are washed well. If the potatoes are not organic, it's best to peel them.
Place the potatoes, olive oil and seasonings onto a baking sheet lined with baking paper. Toss lightly and bake for about 30 - 40 minutes or until golden (cooking time depends on how thick the potato wedges are).