
If you visit my website regularly you may have notice that I love potatoes. They are my favorite food and when I make a potato dish I write about how much I love them. Every. time. Potatoes are my desert island pick. If I could choose only one food, (along with the ability to prepare it any which way) I would choose potatoes. And these Yukon potatoes with fried onions, garlic, cumin and turmeric matches most proteins you might be cooking for dinner.
Potatoes with Fried Onions, Cumin and Turmeric: I Could Make a Meal of Them!
For those of you who are new to my site: I love potatoes. So, so much. Baked, broiled, fried (french, or course), home fries, mashed, boiled - I'll take 'em any which way I can. I consider this recipe one of the easiest and most delicious potato side dishes you can make to accompany your chicken, pork, fish, or beef entree. If I'm being totally honest, I could make a meal of just the potatoes. And have. Many times. There's no point in making anything else because I fill up on potatoes and then I'm stuffed. Like, food coma stuffed.

Boiling potatoes and creating a flavorful base to mix with them is very low maintenance. Dice some garlic and onion and fry them in a pan. Add cumin seeds and tumeric and you've got your flavor base. Once the potatoes are drained and still hot, add a chunk of butter. Next step, toss with the onion mixture and you're done!
Top Your Yukon Potatoes with Parsley or Cilantro
When I made this recipe I had fresh parsley on hand so I used that. However, these potatoes also taste fantastic with some fresh chopped cilantro. I know, I know, cilantro is... complicated. Some people really love it and others, well, they despise it. I wrote about cilantro despisers in my last post for my Ginger Pork Stir Fry. I understand your feelings and I hear you and I feel for you. But cilantro kinda rocks in my book and I love using it in my cooking! In summary, you can use chopped parsley OR cilantro OR nothing at all. It's really up to you and your taste preferences! If you want it spicy, shake some red pepper flakes on top. Alternatively, you can dice some green chilies and cook them with the onion mix.
Low Maintenance Steps for Yukon Potatoes with Fried Onions, Garlic, Cumin & Turmeric







Looking for More Awesome Side Dishes? I Understand:
- Grilled Zucchini & Summer Squash w/Romesco Sauce
- Roasted Carrots w/Goat Cheese & Herbs de Provence
- Zucchini Boats w/Garlic Tomatoes, Parm & Fresh Basil
- Roasted Kohlrabi w/Lemon, Garlic Tahini Sauce
- Butternut Squash Risotto
- Simple Veggie Medley Saute
- Potato Bacon Croquettes w/Gorgonzola Bechamel

Yukon Potatoes with Fried Onions, Turmeric, and Cumin
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 portions 1x
Description
Are you a potato lover like me? If so, you’ll love my fantastic Yukon potatoes with fried onions, garlic, cumin and turmeric.
Ingredients
- 5 Yukon potatoes (about 2 ½ pounds)
- ½ tablespoon finely diced garlic (2 medium cloves)
- ⅔ cup finely diced onion (about half a medium onion)
- ½ teaspoon cumin seeds (more if you want)
- ½ teaspoon turmeric
- 2 tablespoons of butter
- Salt and pepper to taste
- Olive oil as needed
- Parsley or cilantro, optional garnish
Instructions
- Cut the potatoes into uniform-sized pieces. They will cook more evenly if they are all the same size. I left the skin on, but you can peel if you want. Put potatoes in a pot of water and cook on high heat. Cook until tender. (about 20-25 minutes)
- Finely dice the garlic.
- Finely dice the onion.
- If you are using parsley or cilantro for a garnish, you can chop that now too. I already had chopped parsley on hand so I used that.
- Heat olive oil in pan on medium heat. You’ll need maybe a tablespoon of oil or slightly less. Add the onions and cook until they start turning brown which will take less than five minutes.
- Once onions are brown, add the garlic, cumin seeds, and turmeric to the pan. Mix well and cook for another minute being careful not to burn the garlic.
- After the potatoes are cooked through and tender, strain them in a colander and transfer to a large mixing bowl.
- Add the butter to the potatoes and give a stir. The heat will melt the butter.
- Add the onion mixture to the potato bowl along with salt and pepper to taste. I’d say start with a ¼ to ½ teaspoon of salt – it’s really about your own preference here. Same with the pepper. Stir well until everything is well combined and all the potatoes are coated.
- Put in a serving bowl and garnish with parsley or cilantro if you want.
Equipment
T-fal Non-Stick Pans (set of 3)
Buy Now →Ceramic Dinner Plates (Set of 6)
Buy Now →Notes
- If you want to add some spice to this you could shake some red pepper flakes on top. OR dice some green chilis and cook with the onion mixture.
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