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Crispy oven roasted Potatoes

  • Total Time: 50 minutes
  • Yield: 4 1x


  • 2– pound yellow skinned potatoes or any type.
  • 1 Tsp Turmeric powder
  • Black pepper (ground)
  • 4 Tbsps. olive oil or oil spray
  • 1 tsp Garlic powder
  • 1/4 tsp turmeric
  • Salt
  • 1 tsp Cardamom Powder
  • Dry basil or Fresh rosemary or ((optional))


  1. Peel the potatoes and cut them into medium cubes then wash them.
  2. Pour 1- cups of water in your instant pot and place the steamer over the water . Simmer for 2-3 minutes covered or until the vegetables are slightly tender such that you can poke them with a knife or fork with little resistance. Please do not let them overcook.
  3. Preheat the oven to 425 degrees Fahrenheit. Line the baking sheet on the baking tray.
  4. Combine olive oil, turmeric, smoked paprika, garlic and cardamom powder in a large bowl. Mix well and set aside.
  5. Remove the potatoes from the steamer or drain all the water from the potatoes when cooked and let the potatoes cool for about 1-2 minutes. Transfer them in the infused oil mixture and add a little more salt. Toss and make sure to coat the vegetables thoroughly.
  6. Transfer the potatoes to the baking sheet, separate them by spreading them apart and roast for 20-25 minutes. Turn and shake them every 10 minutes during the cooking and let them cook 10 minutes longer.
  7. Season as desired then garnish with fresh rosemary or basil herb and serve warm. Enjoy!


Use your favorite spices to season your potatoes.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Cuisine: American