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Roasted Red Potatoes with Turmeric and Thyme [Vegan]

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A simple and flavorful recipe for roasted potatoes. Addictive, vegan and gluten-free.

Roasted Red Potatoes with Turmeric and Thyme [Vegan]

This Recipe is :


Cook Time



  • 10 to 12 small red potatoes
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 2 pods garlic, minced
  • 1 and 1/2 teaspoons freshly snipped thyme
  • 1/2 medium sized white onion thinly sliced
  • 3 tablespoons extra-virgin Olive Oil
  • Red Pepper Flakes to finish


  1. Clean the potatoes well and cut them in half.
  2. In a large pot bring some water to boil and add the potatoes and cook for 3 to 4 minutes.
  3. Turn off the heat and drain the potatoes in colander.
  4. Pre-heat the oven to 350 degrees.
  5. In a mixing bowl toss the potatoes with the turmeric,salt,garlic and the thyme and onions.
  6. Place in a baking dish and drizzle with the olive oil.
  7. Bake for about 15 to 20 minutes,the potatoes should be lightly crisped and the onions golden.
  8. Sprinkle with red pepper flakes to taste and serve immediately.





Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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