Crispy Turmeric Spiced Potatoes with Coconut Chimichurri and Lime

Ingredients

• •2 lbs baby potatoes, halved
• •3 tablespoons olive oil
• •1 teaspoon turmeric powder
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •1/4 teaspoon cayenne pepper (optional)
• •Salt, to taste
• •Black pepper, to taste
• •1/2 cup fresh cilantro, finely chopped
• •1/2 cup fresh parsley, finely chopped
• •1/4 cup shredded coconut (unsweetened)
• •3 tablespoons lime juice (freshly squeezed)
• •3 tablespoons olive oil (for chimichurri sauce)
• •1 teaspoon honey or maple syrup
• •1 clove garlic, minced
• •1/2 teaspoon chili flakes (optional)
• •1 lime, cut into wedges for serving

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. 2

   In a large mixing bowl, combine halved baby potatoes with olive oil, turmeric, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss until the potatoes are evenly coated.

3. 3

   Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 35-40 minutes or until golden brown and crispy, flipping halfway through.

4. 4

   While the potatoes are roasting, prepare the coconut chimichurri. In a small bowl, combine chopped cilantro, parsley, shredded coconut, lime juice, olive oil, honey or maple syrup, minced garlic, chili flakes, and a pinch of salt. Mix well and set aside.

5. 5

   Once the potatoes are done roasting, transfer them to a serving plate. Drizzle the coconut chimichurri over the potatoes.

6. 6

   Serve immediately with lime wedges on the side for an extra citrusy kick.