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

By andreajayros

Ingredients

• 2 large potatoes (cut into wedges)
• 2 tbsp coconut flour
• 1 tsp ground turmeric
• 3 tbsp olive oil
• 1 vegetable bouillon cube

Details

Servings 1
Adapted from onegreenplanet.org

Preparation

Step 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.

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.

Drop the potatoes into the paste and mix to coat them completely.

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).

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.

Serve as a side dish or have as a meal with your favorite tomato sauce (aka ketchup).