Turmeric Wedges

Turmeric Wedges


• 4 medium/large potatoes
• 2 teaspoons of turmeric powder
• 2 fresh sprigs of rosemary
• (Himalayan pink) salt and pepper
• 2 large cloves of garlic
• olive oil


Boil potatoes with skins on for 7-8 minutes so warm all the way through. if the potatoes are really large you can cut in half.

Take out of the water and cut into wedge sizes. Cover the bottom of a baking tray with some olive oil and fresh garlic.
Place wedges in a tray and generously sprinkle with salt and pepper, turmeric and fresh rosemary.

Cook on 200°c for approx 40 minutes till crunchy. Serve on their own with sour cream or as part of a delicious meal.

Editor’s Note
“After eating homemade turmeric flavoured fries, you will never go back to Maccas. Try seafood dressing as a dip and don’t forget everyone’s favourite” – Watties tomato sauce.

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