Oven-roasted Turmeric and garlic potatoes.
crispy on the outside, soft on the inside with flavors of garlic.
All the goodness of a vegetarian, vegan and Gluten-free dish in a one-pot meal.
Hello, so we’ve reached October,
While the weather here seems to alternate between scorching hot days and rainy ones.
Since it’s the season for Pumpkin, soups and stews, there will be more of the above mixed in with a few of my own favorites and of course Sri Lankan recipes.
Thinking about food and shows, that is, cooking shows by famous chefs. There’s a lot of them now, they seem to be created to feed the eyes and catch as many viewers as possible.
They are also turning out to be a mindless marathon of one cooking show merging with another minus the motivation to try them at home.
Some of these shows don’t even mention quantities when they cook, which is why I’ve come to the conclusion that they are more for entertainment than lessons in cooking.
I don’t know, maybe it’s just me but I want to create some of the recipes I see rather than just watch them being cooked on T.V.
I want to be able to make the food I see, not because I’m a food blogger but because I am simply curious and want to taste and experience beyond Sri Lankan food.
Because of this reason I’m picky on what cooking shows I watch, very picky.
Among the few I watch, there’s one chef I’ve followed for years and that’s Jamie Oliver.
I feel his approach to cooking is more genuine than others. He cooks in a kitchen more functional and practical than modern.
To me, his cooking style represents what real food should look like. Simple yet vibrant, no fuss but healthy and filling.
Every time he shows up on my screen, I feel he’s cooking for a crowd or family, again these sentiments are not because of being a food blogger but because I find myself wanting to get into my kitchen and make some of the food he dishes out.
I’m constantly inspired by his fight against food waste and the way we feed our kids, less process more organic, less take out, more cooked at-home meals.
So taking a few valuable lessons in cooking simple food, I made this Turmeric infused baked potatoes with garlic.
For a simple baked dish, how good does this look?
Usually, I’ll have to try a recipe a few times before posting it up on the blog but this recipe came out just right the first time I made it.
I was a little worried if the terrible four would like the garlic but they surprised me by cleaning up everything on their plate including the pungent Garlic. Miss 5 just had one pod but I’m happy with that.
The reason they liked the dish even with so much of Garlic in it was that, by the time the Potatoes came out of the oven, the garlic had absorbed the creaminess of the Coconut milk reducing the pungent fragrance of the pods.
Although posted for the fall, you can try this recipe at any time of the year.
For an easy lunch or dinner meal, try this Turmeric infused baked potatoes with garlic, a small portion of rice and Pan-seared meat of your choice.
You might remember I had extra Thyme infused olive oil after using it on the Leftover Pumpkin, Sweet potato soup with Thyme.
I used the last bit of it in this recipe and the combination of Garlic, Thyme, and Coconut milk works well together.
I’ve begun using herbs beyond the usual curry leaves, I am learning and exploring the possibilities of incorporating other herbs into our daily meals.
Please don’t be annoyed by my overuse of adding herbs into the titles or the word “infused” more than usual. There will be a few more recipes with herbs lined up for this month.
Save the recipe to your favorite Pinterest board!
Oven-baked turmeric and garlic potatoes.
Please make sure to read the recipe instructions carefully to avoid mistakes.
500g baby potatoes(you can use large russet potatoes and cut them to your required size)
1 Large Onion sliced
2 whole Garlic with jus the top cut off
2-3 Sprigs of Thyme(1 teaspoon of dried thyme)
5 tablespoons of Olive oil(if you prefer the oil to be infused with Thyme, use a zip-lock bag to pour half a cup olive oil then add a few sprigs of thyme, keep the bag of oil in the refrigerator and use within 2 weeks)
1/2 teaspoon of Turmeric powder
1/2 teaspoon of chilli flecks
3 green chillies
1/2 teaspoon salt
1/2 cup of thick coconut milk
Method
Preheat oven to 190C.
Slice off the Garlic tops then peel the potatoes and set them aside.
Place the potatoes in deep baking dish followed by Garlic, Onion slices, green chillies, Thyme, Turmeric, Chilli flecks, Salt and mix the ingredients together.
Pour in the Olive oil and Coconut milk, mix again.
Bake at 190c for 45 minutes or until the potatoes are cooked and the turn golden on the outside. since ovens work differently in various altitudes, bake as long as you need to get the Potatoes tender and evenly baked on all sides.
Taste and make sure there’s enough salt and serve it while still warm.
TURMERIC INFUSED BAKED POTATOES WITH GARLIC
Oven baked turmeric and garlic potatoes.
crispy on the outside, soft on the inside with flavors of garlic.
All the goodness of a vegetarian, vegan and Gluten-free dish in a one-pot meal.
Ingredients
- 500g baby potatoes(you can use large russet potatoes and cut them to your required size)
- 1 Large Onion sliced
- 2 whole Garlic with jus the top cut off
- 2-3 Sprigs of Thyme(1 teaspoon of dried thyme)
- 5 tablespoons of Olive oil(if you prefer the oil to be infused with Thyme, use a zip-lock bag to pour half a cup olive oil then add a few sprigs of thyme, keep the bag of oil in the refrigerator and use within 2 weeks)
- 1/2 teaspoon of Turmeric powder
- 1/2 teaspoon of chilli flecks
- 3 green chillies
- 1/2 teaspoon salt
- 1/2 cup of thick coconut milk
Instructions
Preheat oven to 190C.
Slice off the Garlic tops then peel the potatoes and set them aside.
Place the potatoes in deep baking dish followed by Garlic, Onion slices, green chillies, Thyme, Turmeric, Chilli flecks, Salt and mix the ingredients together.
Pour in the Olive oil and Coconut milk, mix again.
Bake at 190c for 45 minutes or until the potatoes are cooked and the turn golden on the outside. since ovens work differently in various altitudes, bake as long as you need to get the Potatoes tender and evenly baked on all sides.
Taste and make sure there’s enough salt and serve it while still warm.
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
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OneShotWunder
Tuesday 31st of July 2018
Why do you say peel the potatoes, but then during cooking you say the skins should be golden brown?
jehan
Tuesday 31st of July 2018
Hi one shotwunder, Apologies, you're absolutely right.it's an error on my part. Will correct it as soon as i have the time today and thank you for catching the mistake. Rgds.