How to Make Roasted Turmeric Potato Wedges with Herbs

  • on August 28, 2018

Roasted Turmeric Potato Wedges

with Thyme and Rosemary


The method of cooking these potato wedges is different than the common out there, and so is the taste. You will see why and how. I love both roasted and fried potatoes yet not a fan of roasted or baked potatoes that dried up in the process. So, I went on experimenting to bring out this delicious version and with increased health values.

With this recipe, the potato wedges come out with a beautiful orange-gold gloss, a good full texture, and a lovely fragrance and taste.

The Turmeric is a healing spice that I used often in many dishes when raising my kids, including dusting it daily, along a dash of Cumin, in their scrambled eggs at breakfast. That was to see them through winters without a cold or a flu, and maintain them in good health.


Salmon with Basil Mustard Dressing

The Roasted Potato Wedges are great companions of many main dishes like the Salmon Filets with Basil Mustard Dressing, the Buttered Zesty Salmon, the Beef Shawarma, the Sirloin Steak with Mushroom Sauce, and  similar.

I also love them with a good salad like the Cauliflower Quinoa and Chickpea Salad with Tahini and the Fattoush, and even with Falafel Patties. They are also good for BBQs, and alone with a dip of your choice.

As you can see, the choices are endless. 🙂



In order to maintain a good full texture through the roasting, I cut them into thick wedges then pat them dry with kitchen paper-towel for the seasoning to take on.

This recipe takes the wedges through two seasoning stages and two cooking modes consecutively:

-1- Seasoning and half-frying for 5 minutes each side,

-2- Seasoning with more Turmeric, adding the Rosemary and Thyme, and then roasting.

Lemon juice is added five minutes only before the roasting ends. Roasting time in this recipe for 2 people takes about 20 minutes in my oven.

Wishing you plenty of good health!

Roasted Turmeric Potato Wedges

Course Side Dish
Cuisine Claudys' Cuisine
Keyword Dry Rosemary, Dry Thyme, Ground Turmeric, Lemon juice, Potatoes, Roasted Roots, Side Dish, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 portions


  • 4 Yellow Potatoes (medium) Well-washed, scrubbed, and cut into thick wedges.
  • 2 tsps Ground Turmeric or as desired
  • 1 tsp Dry Rosemary
  • 1 tsp Dry Thyme
  • 1 tsp Salt
  • 1/2 Lemon (juiced)
  • Vegetable oil to fry


  1. Preheat your oven at 425 F (220 C).

    Season the potato wedges with salt and 1 tsp of turmeric. In a frying pan, preheat oil over high heat. Fry the wedges for 5 minutes then turn them and fry for another 5 minutes. 

    Remove them straight from the frying oil into a baking pan. That excess of oil is needed for the roasting.

  2. Season again the wedges in the baking pan with 1 tsp of Turmeric, and the thyme, and toss well. 

    Spread them in the baking pan to allow all to roast equally. Sprinkle the dry rosemary over, and insert in the preheated oven to roast for 15 minutes. 

    Open the oven, sprinkle the lemon juice all over, and back to the oven to roast for 5 more minutes. 

    NOTE: Depending on your oven, you might want to check the potatoes with the tip of a fork to ensure they are done. Otherwise, give them 5 more minutes.

    Don't allow them to dry. 

    Serve at once. 





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