Middle Eastern Spiced Potatoes



Serving size

6 ounces potatoes
45 Minutes

This recipe can easily be multiplied and makes OK leftovers.

Middle Eastern Spiced Potatoes


1 spray Spray olive oil
12 ounces Yukon gold potatoes (cut into 1 1/2 inch chunks)
1/2 tsp. Ground turmeric
1/2 tsp.. Ground cumin
1/16 tsp. Cayenne pepper
1/4 tsp. Salt
1 to taste Black pepper


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, salt, and pepper.

Toss to coat the potatoes well.

Roast in the oven for about 25 - 30 minutes.

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Special Diet Information

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GERD / Acid Reflux

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


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.


This is NOT 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