Turns out, coconut flour makes a delicious coating on roast potatoes. Who knew?? These turmeric potatoes make a fantastic and healthier option if you're craving a breaded french fry on the side of your meal. The recipe is also super simple! All you need is coconut four, turmeric, potatoes, olive oil, and a bouillon cube. Just coat the potatoes and bake them in the oven. The final result: perfectly crisp turmeric potatoes that go well with any main dish!

Coconut and Turmeric Roast Potatoes [Vegan, Gluten-Free]

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Serves

3-4

Ingredients

  • 2 large potatoes, cut into wedges
  • 2 tablespoons coconut flour
  • 1 teaspoon ground turmeric
  • 3 tablespoons olive oil
  • 1 vegetable bouillon cube

Preparation

  1. Place the potato wedges in a saucepan and cover with water. Allow the water to reach boiling point then lower the heat and allow to simmer for 2 minutes. Drain in a colander and set aside.
  2. To make the coating, place the coconut flour, turmeric, olive oil and vegetable bouillon cube in a large bowl and mix until you have a paste.
  3. Drop the potatoes into the paste and mix to coat them completely.
  4. Spread the potatoes out on a lightly greased roasting tin. Drizzle with a little extra olive oil and cover with foil (poke the foil and create some holes to allow any steam to escape).
  5. Place in the oven and bake for 40-45 minutes, at 400 degrees. Remove the foil 3/4 of the way through the cooking time and turn the potatoes over once.
  6. Serve as a side dish or have as a meal with your favorite tomato sauce (aka ketchup).

Nutritional Information

Total Calories: 994 | Total Carbs: 138 g | Total Fat: 45 g | Total Protein: 18 g | Total Sodium: 1056 g | Total Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Tomi Makanjuola

See My Recipes

Tomi is a writer and the founder of the food blog The Vegan Nigerian which features a range of bright, colourful traditional, modern and fusion dishes. A graduate from Oxford University with a B.A. in English and French, Tomi aims to indulge her passion for literature and culture by straddling the worlds of creative writing and food writing.

Comments

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  2. Thank you so much for sharing your recipes – I am by the Grace of God leaving processed food behind – and am adapting to organic, raw, and vegan diet – congrats on your achievements and much success – I look forward to more of your recipes – thx again