Roasted Red Potatoes with Turmeric and Thyme
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
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 country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which 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! Read more about Rinku Bhattacharya
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Roasted Red Potatoes with Turmeric and Thyme [Vegan]
A simple and flavorful recipe for roasted potatoes. Addictive, vegan and gluten-free.
Ingredients You Need for Roasted Red Potatoes with Turmeric and Thyme [Vegan]
How to Prepare Roasted Red Potatoes with Turmeric and Thyme [Vegan]
- Clean the potatoes well and cut them in half.
- In a large pot bring some water to boil and add the potatoes and cook for 3 to 4 minutes.
- Turn off the heat and drain the potatoes in colander.
- Pre-heat the oven to 350 degrees.
- In a mixing bowl toss the potatoes with the turmeric,salt,garlic and the thyme and onions.
- Place in a baking dish and drizzle with the olive oil.
- Bake for about 15 to 20 minutes,the potatoes should be lightly crisped and the onions golden.
- Sprinkle with red pepper flakes to taste and serve immediately.
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