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Almond-Turmeric Potatoes

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“An earthy and nutritious stovetop recipe from "The Splendid Table's How to Eat Supper". Pretty simple, but a mandoline does help a lot. A food processor can also slice them thinly. Watch them to make sure the onions on the bottom don't burn; the potatoes steam while the onions caramelize beneath them. Turmeric has anti-inflammatory properties and gives the potatoes a beautiful color. "The finished potatoes can wait, covered, in their pot for an hour or more. They are excellent at room temperature." This serves 2-3 as a main dish, 4-5 as a first course. I halved it for a side dish with pork tenderloin and it served two quite generously.”

Ingredients Nutrition


  1. Generously film the olive oil the bottom of a 4-quart saucepan that has a tight-fitting lid. Set the pan on medium-high heat, layer in the onion, turmeric, salt and pepper, the potatoes, and more salt and pepper. Let the mixture cook, WITHOUT STIRRING, until the onion starts to soften and brown (lift the edge of the potatoes to check).
  2. Add the broth or water, cover, and reduce the heat to low. Do not stir, but shake the pan occasionally and check to see there is still some liquid on the bottom of the pan. Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion has colored, and the potatoes are tender. Pull the pan off the heat and let it stand, covered, for 5 minutes.
  3. Taste for seasoning, Just before serving spinkle with the toasted nuts. Spoon down to the bottom of the pan to get some of the glaze for each serving.
  4. Note: I invert the pan over a plate so the onions were on the top and the glaze drips down into the potatoes, then sprinkle the onion layer with the nuts.

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