Crispy La Ratte Potatoes with Turmeric Garlic Oil
Potatoes and oil – name a more iconic duo, we’ll wait. In this recipe we’ll show you how to whip up a quick and easy side (or main!) using simple ingredients – you probably have most of them in your pantry already! It’s uncomplicated, yet feels like the type of dish you’d order out when you want to truly enjoy yourself. The golden hues of vibrant turmeric and La Ratte potatoes look just as stunning as they taste!
For this recipe, we’ll be using our Turmeric Seasoning Blend which features heirloom Pragati turmeric from the single-origin spice company Diaspora Co., our dried marjoram, red pepper flakes from the field, organic black sesame seeds, and pink peppercorns. It’s warming, aromatic, and so versatile! Use it as a dry rub on meats and veggies, in marinades, or in flavor-packed dressings for dishes like this.
INGREDIENTS:
A dozen or more La Ratte fingerling potatoes (about 1 lb)
Good quality (extra virgin) olive oil
1 teaspoon of kosher salt, or more to taste
A fresh, plump head of garlic
Maldon Smoked Salt (optional)
A couple of sweet and spicy FFF chili peppers, thinly sliced
A fresh sprig of cilantro
Crispy Fingerling La Ratte Potatoes
Preheat the oven to 425ºF.
Cover your potatoes with cool water, bring to a boil, and cook for about 15 mins or until fork tender. (Remember that smaller taters cook faster than big ones!)
Drain the potatoes into a colander, then spread them out on a parchment or foil-lined sheet tray. Smash each of them lightly with the back of a fork or the flat bottom of a water glass. The exposed bits of fluffy potato will get super crispy, so smash them down as much or as little as you’d like depending on how crispy you want them!
Drizzle a generous amount of olive oil over the smashed potatoes and onto the sheet tray so they’re uniformly coated. Sprinkle liberally with kosher salt. Space the potatoes out a bit so they can get evenly crisp and so some oil gets underneath them.
Put your pan of potatoes in the oven and bake at 425ºF for about 20 mins or until golden brown and crispy on the outside. While the potatoes are baking in the oven, you can move on to making the turmeric dressing!
Turmeric Garlic Oil Dressing
Take a few cloves of freshly peeled garlic, and thinly slice them with a sharp knife 🔪 (or ideally with a mandoline so you can make nice and even slices.)
Then fill a small saucepan or a skillet with about a half cup of some really good (extra virgin) olive oil and turn the heat to medium.
Place the garlic slices right into the oil and swirl them around until the oil begins to simmer. Continue swirling the pan or stir with a heat-proof spatula (so they don’t stick together) until they become light golden brown. Pay attention during this step because garlic can burn quickly and become super bitter!
Once the garlic slices have reached a light brown, remove from the heat.
Spoon in a couple heaping tablespoons of the Turmeric Seasoning Blend. Mix it up with your spatula as it bubbles. Add a pinch of salt. (We like to use our Maldon Smoked Sea Salt but you can use any kosher salt you have in your pantry.)
To assemble
Place your crispy potatoes on your serving dish.
Spoon the warm turmeric dressing over them and garnish with some fresh hot chili slices and torn cilantro leaves.
Eat and enjoy!!
We also love spooning this dressing over a fried egg 🍳 and sliced avocado 🥑, roasted carrots 🥕 or cabbage, grilled fish... the list goes on and on! Any leftover dressing can be refrigerated and stored in an airtight container (preferably glass) and you can reheat it over really low flame when needed OR left at room temp.
