Roasted Persian Potatoes with Turmeric and Cumin


Potatoes are not commonly a Middle-Eastern food, but we thought, "Why not give this a try?" The results are beautifully browned potatoes 

that are delicious! Barb L.

Serves: 2-4


1 lb baby potatoes, uncut if small, or larger red potatoes, cut into chunks

3 Tbsp Flying Olive Chipotle (spicy), Harissa (much spicier), Cayenne Red Chili (super spicy), or Garlic Extra Virgin Olive Oil And of course, you can always use a Flying Olive Single Varietal of Choice

2 heaping tsp turmeric

1 Tbsp ground cumin

1 Tbsp sea salt

½ tsp ground black pepper

Crumbled feta, if desired


Preheat the oven to 400 degrees. Line a large baking pan with aluminum foil or parchment paper.

Cut the potatoes in half if using larger potatoes. Try to make all the pieces the same size.

Place the potatoes in a large bowl. Drizzle on the Flying Olive Extra Virgin Olive Oil of Choice.

Mix the remaining ingredients except the feta cheese. Mix the spices into the potatoes. Try to be sure that the potatoes are evenly covered with the oil and spice mixture. (Suggestion: the turmeric will color your hands, fingernails, and clothes yellow. Mix carefully with a big spoon!)

Spread the potatoes out in the baking pan in a single layer. Place in the oven and cook for about 25 minutes. Turn with a spatula and cook another 15-20 minuts until golden brown.

Serve with or without a little feta cheese, if desired.

Submitted by Barb & Chuck L.