Anti-Inflammatory Recipe - Baked Potatoes with Turmeric and Rosemary
Prep Time: 10 minutes
Cook Time: 30-35 minutes Yield: 2 servings
Organic Yukon gold potatoes: 4 large, peeled and cut to 2-inch squares
Fresh rosemary chopped into fine pieces or dried version
Pure olive oil or coconut oil: ½ - 1 tablespoon
Turmeric powder: a few pinches
Place parchment paper on a baking sheet. Then move the cut potatoes onto the baking sheet. Mix the turmeric powder, the oil, and the salt evenly into the potatoes.
Preheat the oven to 425F degrees. Or you may use a convection oven. Bake the potatoes in the oven for 28 minutes.
When the potatoes are about done in the oven, place all the herbs on a skillet with some oil on it. Use medium heat to roast the herbs until the aroma comes out. Transfer the potatoes onto the skillet and lightly toast them until they are coated with the herb aroma and look golden brown.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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