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Anti-Inflammatory Recipe - Baked Potatoes with Turmeric and Rosemary

Updated: Aug 3, 2023

Baked Potatoes with Turmeric and Rosemary

Anti-Inflammatory Recipe - Baked Potatoes with Turmeric and Rosemary

Prep Time: 10 minutes

Cook Time: 30-35 minutes Yield: 2 servings

Level: easy


  • Organic Yukon gold potatoes: 4 large, peeled and cut to 2-inch squares

  • Fresh rosemary chopped into fine pieces or dried version

  • Pink salt

  • 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

To learn more about our services, please visit the Service Offerings page.

To book a discovery call, please visit the Book Consult page or call 541-255-5047.


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