Sometimes life and rainy days call for a delicious plate of crispy potatoes. If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal.

Potatoes With Curry Leaves and Turmeric [Vegan, Gluten-Free]

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6, as a side dish


  • 2.2 pounds of potatoes
  • Roughly 50 fresh curry leaves (a small handful)
  • 1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
  • A generous pinch of sea salt
  • 2 tablespoons of melted coconut oil  (or other oil of choice)


  1. Parboil the potatoes for approximately 8-10 minutes in boiling water. Allow to cool before cutting.
  2. Once cool, cut into 1/2-inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes.
  3. Bake at 400°F for around 1 hour or until the potatoes are golden and crispy.
  4. Allow to cool before eating. Don't forget to eat the crispy curry leaves!


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