Turmeric, garlic and sumac potatoes

Our home is an eclectic mix of the old and the new. Vintage pieces have either been collected or handed down. Our artwork tells the story of where we have been, who we once were, where we came from and perhaps where we are headed. The sentimental and the functional work alongside a healthy mix of Lego, too many books to count and endless drawers stuffed full of ‘God Knows What.’ Furniture is chosen for both comfort and design and in some cases, passed down or handed over.

I am drawn towards textural fabrics that provide warmth and please my eye. Our abode is a continual work in progress and our list of ‘things to do’ grows bigger by the day. We are not the greatest of ‘handypeople’ and we work at a snails pace that would (and probably does) frustrate those faster moving people out there. Our home doesn’t suit everybody but then nobody should really ever have to justify ‘home’ to anyone. (Except maybe those of you still married to the 80’s grey and pink decor theme but then, who am I to judge?)

This winter, it feels as if my heartbeat and mind have slowed. I notice the small things. A new crack in a wall, a particularly lovely leaf on an indoor plant or the iridescent glaze on a piece of pottery. The way the light moves throughout the house during the day, alighting on a painting or a section of wooden flooring. I have found great peace and comfort in my surroundings.

Today’s recipe is more of a delicious idea than a recipe. Mum gave me a turmeric plant a little while ago and I excitedly harvested it the other day. I peeled and grated a bulb then threw it into the dinner potatoes alongside some olive oil, crushed garlic, sumac and sea salt then baked them until golden brown. Earthy, slightly tangy with a garlicky hit, the lads loved this little twist on a regular side dish.

strong>TURMERIC, GARLIC AND SUMAC POTATOES

WHAT YOU NEED
1 kilo Pontiac or Desiree potatoes, cut into 3-4 cm chunks
2-3 tbls olive oil
7-10cm fresh turmeric bulb, grated
2 large cloves garlic, crushed
1 tsp sumac
1 tsp sea salt

HOW YOU DO IT
Preheat the oven to 180C and line a baking tray with baking paper.
Toss the potatoes in the olive oil, turmeric, garlic, sumac and salt.
Place on the tray and bake until golden brown and tender.
Serve with whatever takes your fancy.

A Cheergerm creation

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20 thoughts on “Turmeric, garlic and sumac potatoes

  1. Nice to see you again, Mrs. Cheer! I have always admired those who manage to mix old and new to advantage — your house has that envied ‘eclectic’ mix. As for turmeric, have never actually seen it up close and personal before. Looks like ginger! Those potatoes look nice and zingy in yellow. Hope your lads enjoyed. x

    • Hello Mrs France! Thanks so much, I like to think it works but I am probably not the best judge, ha! Yes, it’s a rhizome like ginger and it was fascinating to harvest and fresh turmeric is a great wee ingredient, yes indeedy. X

    • Thanks KW, I can only imagine your book collection!! I read that because it’s tropical it should be grown inside in winter but it can grow outside in summer. It was quite fantastic harvesting it.

  2. Pure pleasure! What a lovely home you have, and what a beautiful collection of objets d’art and books. I learned something new, about the turmeric. It must be very fragrant and rich when used fresh, different from the stuff we get in tins or jars. They say it’s a very health-giving plant, too.

    • Thanks so much LM, I am sure your home just as equally and beautifully reflects you. It’s much earthier and more zesty when used fresh. (Well, in my opinion.) It is a very good natural anti-inflammatory. I use a lot of dried and fresh in my food and was also taking high dosage turmeric tablets for my back for a while. I think they helped.

    • Thanks so much Mimi, that’s very kind of you. Yes, the plant goes (well, that’s what my research told me so) but you can keep a small section and re-plant it. Fingers crossed!! I did freeze some of it as well for future use.

  3. Lovely post Cheery. Don’t take your eye off that ceramic Scotty, I’d snaffle him in a heartbeat. I think we have like tastes, books, art that reflects our lives, textured textiles, eclectic ephemera. I’m looking for more ways to include fresh turmeric in my diet, it’s health benefits are enormous so I’ll be trying your roasted spuds soon. Inspirational…

    • Thanks so much Mrs Recipe. I am so glad you love him! Isn’t he wonderful? He is a new find. I am not sure of his exact age but he is a vintage piece of UK pottery from SylvaC. I have seen proof of your eye for beautiful objects that reflect you and your eclectic taste from some of your IMK posts. They always inspire me as well. Its good to find others ways to use fresh turmeric apart from in Indian food, I have seen it in smoothies but I am not a big fan of mushed up drinks. I was taking high dosage turmeric tablets for my back for a while and I think they helped. I look forward to any new ideas you have too!

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