Turmeric potatoes with sweet chilis and onions

This dish is such a comfort food for any meal. I've had it as a stand alone for dinner with a salad, as a side with fish and it makes a great breakfast with eggs. It reheats well too, so it can be made the night and reheated stove top the morning of a brunch.  As always, servings and quantities vary based on taste and numbers eating, so don;t be afraid to embellish or adjust to your taste.


1-2 lbs Organic fingerling or yukon gold potatoes, washed and cut into 1/2 inch chunks. You can peel them, but I don't.
8-12 sweet chilis (from Asian or Latino markets. They are about 4" long), sliced crudely across the width
1-2 onions (Vidialias, sweet, white, whatever you fancy)
2-3 cloves chopped garlic
1 TBLSP ground turmeric
salt to taste
olive oil

Heat the olive oil in a heavy cast iron (or whatever you have) skillet pan. Add the potatoes, stirring to coat them with the oil. Cook and stir occasionally over a medium heat, keeping the potatoes from sticking to the pan, or of they do, make sure to scrape the browned bits off.  Potatoes should cook through in about 25 minutes.  You can put a lid on to trap the moisture and accelerate the cooking.

Add the onions, peppers and garlic. Incorporate well into the potatoes. When the onions are cooked through, add the turmeric and salt. Ready to serve!