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+ servings

3

Ingredients
  

  • 5-6 Yukon gold potatoes I leave the skin on
  • 1 1/2 teaspoon baking soda
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon turmeric
  • salt
  • pepper

Instructions
 

  • Preheat the oven to 475° F.
  • Cut the potatoes into 1 inch thick wedges and place in a large pot.
  • Submerge them in water and add 1 ½ tsp of baking soda.
  • Bring water to a boil and cook until potatoes are fork tender (~15-18 minutes).
  • Drain potatoes and place them back in the pot. Add two tbps of extra virgin olive oil and ½ tsp turmeric, along with salt and pepper (to help your body with absorbing turmeric).
  • Place the lid back on the pot and shake the pot.
  • Spill the potatoes out onto a baking sheet (two if necessary) so that they are spread out and in one layer (do not overcrowd).
  • Place the baking sheet(s) in the oven on the lowest rack and cook for about 15 minutes. Flip the potatoes using a spatula and cook for an additional 5 minutes.
  • Season with additional salt right before serving.
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