Oil-free Oven Potatoes

Spices and potatoes are the only ingredients for this awesome side dish: I use turmeric to lend its golden color, smoked paprika to evoke summer evening barbecues, and rosemary and cumin for full-mouthed fall sweetness.
If your toddler is old enough to safely handle a knife, this is a perfect recipe – the potatoes can be cut into larger pieces that don’t need to be uniform. Happy cooking!

Oil-free Oven Potatoes


  • 3 lb russet potatoes
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp rosemary (dried or fresh)
  • 1/2 tsp ginger powder
  • 1/2 tsp sage
  • optional: sliced spring onions for garnish


  1. Peel the potatoes and cut them into bite-sized cubes. Put in pot, add water to cover. Bring to a boil and cook for about 5 minutes.
  2. Drain potatoes, return to pot and add spices. Shake vigorously, with lid on, until spices are evenly distributed.
  3. Place potatoes on baking sheet and bake at 350F for 25 minutes or until cubes start to puff up slightly.
  4. Garnish with fresh spring onions if you like. Enjoy!

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