breadcrumb

Low Sodium Middle Eastern Spiced Potatoes

Servings

2

Serving size

6 ounces potatoes
COOKING TIME
45 Minutes

This recipe can easily be multiplied and makes OK leftovers.

Ingredients

3/4 pound Yukon gold potatoes (cut into 1 1/2 inch chunks)
1/2 tsp. Ground turmeric

Instructions

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot spray the pan lightly with oil. Add the potatoes and shake.

Spray the potatoes with oil and shake the pan. Add the turmeric, cumin, cayenne pepper and pepper.

Toss to coat the potatoes well.

Roast in the oven for about 25 - 30 minutes.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

A lot of Middle Eastern style dishes are served with lentils, rice, or couscous but these make a great choice. Super simple, they take all the time of washing and cutting up the potatoes. They’re also great with Spanish dishes or topped with Romesco Sauce sort of like Patatas Bravas.

"A great chef is a great cook who can also organize and operate a business or kitchen."

Mario Batali, Great Chef