Turmeric Roasted Potatoes and Green Beans

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Turmeric Roasted Potatoes with Green Beans

Soft, fluffy bites of potato, crisp on the outside, generously seasoned with spices and cheese are roasted with fresh green beans to create these turmeric Roasted Potatoes and Green Beans.

I served this with the Honey Soy Chicken and my whole family enjoyed the meal. This is a very easy dish, the amounts for the spices are approximate, use your own judgment and adjust the amounts according to your family’s tastes.

Turmeric is the star in this dish, despite the small amount used. It takes just a pinch of turmeric to brighten the dish to a lovely yellow and add just a hint of something unexpected.

Turmeric is a fragrant and mellow spice, and I really enjoy what it adds to this recipe. However, if you don’t have it on hand, you can certainly skip it.

I’ve roasted potatoes using this same combination of spices, both with and without the turmeric. The dish is delicious both ways.

Turmeric Roasted Potatoes with Green Beans are an awesome side dish for any occasion!
Kitchen Tip: I use these baking sheets, this cutting board, and this knife to make this recipe.

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Turmeric Roasted Potatoes with Green Beans

5 from 2 votes
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Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Side Dish
Servings: 5 -6 servings

Ingredients 

  • 4 large red potatoes cut into 3/4"-1" chunks, about 4 cups worth
  • 1 pound fresh green beans trimmed and halved
  • 3 - 4 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon paprika smoked paprika if you have it
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 cup shredded Pecorino Romano or Parmesan cheese

Instructions

  • Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don't line it, grease the pan liberally with extra olive oil.) Combine all the spices in a small bowl. Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with about 2/3 of the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)
  • While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.
  • Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

Nutrition

Calories: 152kcal · Carbohydrates: 34g · Protein: 5g · Sodium: 385mg · Potassium: 983mg · Fiber: 5g · Sugar: 5g · Vitamin A: 835IU · Vitamin C: 25.7mg · Calcium: 51mg · Iron: 2.4mg
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{originally posted 6-13-13 – recipe notes and photos updated 1-28-15}

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue/the view from great island says

    It's so interesting that you posted this because I just got some fresh turmeric the other day from an Indian market, and I'd never seen it before. It looks a little like fresh ginger. I love the golden color it gives your potatoes.

  2. Anonymous says

    These are very good. I even use the cheese/spice mix on potatoes & carrots when we grill them on the bbq, a nice change from the usual spice mix we use.

  3. Evelyn says

    This recipe is a keeper! The spices made a nice change. I've a recipe for Chicken Shawarma with similar seasonings for the beans and potatoes. Next time I'll try paring up the beans & potatoes with the Shawarma. You are a GREAT source of inspiration. THANKS

  4. Anonymous says

    Served with a salsa of pureed cooked leeks with a blue cheese sauce ( I prefer Spanish mild Cabrales ) but Stilton is a good mild substitute. Note that using Tumeric in foods is an excellent way of combating gallstones.

    • Mary says

      You could roast the potatoes according to the directions and then add the green beans for the last 5-10 minutes of cooking. I wouldn't roast canned green beans for the entire time recommended for fresh beans. The canned beans are unlikely to crisp up, but they will be flavorful and hot with the potatoes.

  5. teresa christian says

    The recipe does not mention how to divide the spices. The way it’s written says to add all the spices to the potatoes. How much of the spices go on the potatoes and on the green beans?

    • Mary says

      I’ve updated the recipe card to clarify the instructions. You’ll stir together all of the spices and then sprinkle about 2/3 of the spices on the potatoes with the remaining amount for the green beans. I hope that helps. Enjoy!5 stars

  6. Jamie says

    Excellent recipe! My hubby kept saying, as he was eating it, how good it was. I did nothing different. Followed recipe as is, but chopped up russetts instead of red potatoes, and omitted the cheese. Thank you for sharing!5 stars