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Turmeric Lemon Roasted Potatoes #FoodBloggerLove


I noticed a fun game posted in the online group #FoodBloggerLove. We claim the last blogger in the comment stream and add our own link. Then we have a week to post an inspired recipe. I was excited to claim Cindy of Cindy's Recipes and Writings. She and I have been in several different blogging groups over the years, so I was familiar with her blog already. But it was nice to really dig in and get to know her.

Meet Cindy! You can find her: on the web, on Facebook, on Twitter, on Instagram, and on Pinterest.

Cindy has been blogging since 2012 and was a professional cook for more than four decades. She's a passionate cook and gardener, a proud Penn State Master Gardener alumna. She's been a contributing writer for several newspaper columns where she lives in Northeaster Pennsylvania, including "Garden Spot” in Pocono Record,”The Watering Whole” in Times News, and “Lawn and Garden” in Pocono Xpress.

But, probably my favorite part of her bio is when she writes: "I’m an active competitor in Food Sport." I had no idea what that even meant. She shared that she's won or placed four times at PA Vegetable Board in Harrisburg, PA and Sustainable Seafood Cobia contest in Charleston, South Carolina. And she's qualified and competed three times in World Food Championships, in Orange Beach Alabama. How fun is that?!

So, I explored her blog and will be making several of her other dishes, including her Butternut Squash Squares and Broccoli Cheddar Soup. But, today, I was inspired to make a twist on her Turmeric Lime Roasted Potatoes for our Valentines' breakfast. We love roasted potatoes, but Cindy's spices and citrus elevated this usually ho hum side dish to an amazing side dish. Thanks for the inspiration, Cindy. 

I did swap out the limes for Meyer lemon because I have a tree and almost never buy limes or lemons. Also, I cut back on the garlic because I used raw garlic instead of roasted. My vampire would have objected to that much garlic this early in the day. And I did, painstakingly, cut out tiny little hearts to match the day.


Ingredients

  • 4 to 6 potatoes, scrubbed, sliced to 1/3" and cut into hearts (or just make squares)
  • 1 t ground coriander
  • 2 cloves garlic, peeled and pressed
  • 2 T olive oil
  • 1 t ground turmeric
  • 1/4 t salt
  • 1/2 t ground cumin
  • 2 T freshly squeezed lemon juice



Procedure 
Preheat oven to 400 degrees F. In a large mixing bowl, whisk together lemon juice, oil and spices. Add potato pieces and toss to coat. Spread as a single layer on a parchment paper or silicone mat-lined baking sheet.

Place try in the oven and bake for 20 to 25 minutes turning occasionally. Roast until the outside is crisped and browned and the inside tender.


Serve hot. I served this with a cheesy herb omelette.

We'll definitely be making these again. Maybe without the hearts...that was time consuming. 

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