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TURMERIC INFUSED BAKED POTATOES WITH GARLIC

TURMERIC INFUSED BAKED POTATOES WITH GARLIC IS AN IDEAL DISH TO TRY, WITH ALL ITS GOODNESS TO KEEP YOU WARM AND HEALTHY THIS FALL. GLUTEN-FREE, VEGAN AND VEGETARIAN.
Course dinner, lunch, Side Dish
Cuisine asian,, gluten-free, Srilankan, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Author jehan

Ingredients

500g Potatoes( I’ve used baby potatoes here, you can cut the bigger once as per 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

Salt to season

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 the whole 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 skin turns golden on top. since ovens work differently in various altitude, 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.