Turns out, coconut flour makes a delicious coating on roast potatoes. Who knew?? These potatoes make a fantastic and healthier option if you're craving a breaded french fry on the side of your meal.

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

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Ingredients

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


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