Warm Fingerling Potatoes w/ Garlic Turmeric Sauce

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Wrmfglpts - Recipe
1.00 LBS

| serves 4 as a side |

garlic-turmeric sauce

  • 1/2 cup dairy-free cultured coconut yogurt (i use this one)
  • 2 teaspoons tahini paste
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large (or 2 small) garlic clove, minced
  • 2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
  • fine sea salt + freshly ground pepper


  • 2 tablespoons extra virgin olive oil, plus more for brushing 
  • 1 pound fingerling potatoes, scrubbed and cut lengthwise
  • large grain sea salt
  • freshly ground pepper
  • 1 cup shredded purple cabbage
  • 1/4 cup chopped chives
  • a few pinches black or white sesame seeds


for the sauce

  • in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use. 

for the potatoes

  • preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
  • in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives. 
  • remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.