Roasted Red Potatoes with Turmeric and Thyme

 I have often said that I am blessed in the fact that I find comfort and creativity in cooking for my family. Like it or not, cooking for a family is an everyday necessity and so I am blessed that I can approach it with joy and creativity.

Now,when it comes to working with food for the kids, the stakes are much higher. LOL! I think I will take a NYT food critic over my two in-house food critics.

 I might have mentioned earlier that they are chili pepper adverse. However, they are very good with most flavors. They are happy to try new things. Not all my recipes find success with them but I feel that every year we do better. We also find ways to come closer in our preferences. 

Ironically enough, I am probably the only one in my family who gets excited about potatoes. 

Today’s Sunday dinner offered me the opportunity to offer these well rooted beauties to the family in all their glory.

I had come up with the concept of family dinner Sundays late last year and I am happy that we have all been enjoying each other’s company and the meal. In fact, so much so, I passed the opportunity to get out and eat this weekend because it was a Sunday.

 My intial misgivings about the fact that we can only do these relaxed dinners on a Sunday has now been abated by the fact that these have become quite the production.

With the kids it is often about the hoopla. The kids and I have been able to make family dinner Sundays a lot of fun. We plan the menu and on certain weeks we go ahead and pick different countries to cook and talk about. I take time to research their requests and often like the case of these potatoes, I have to adapt them.

They are my version of a deep fried North Indian style potatoe dish, originally made with carom seeds that I have nicely subbed with thyme and instead of adding the chili peppers while cooking,  I finish them off with red pepper flakes later in the game.

I also add in a bunch of thinly sliced onions that crisp up really well when baked.

I actually used white onions that tend to be a novelty in my kitchen.  They work better for this recipe than my usual red ones. If you want a version with more heat add in up to a teaspoon of cayenne with the turmeric. If you want more character you can add in some fenugreek leaves, I think you get the idea.

The post script on this recipe is that all the potatoes were finished and the kids agreed that they tasted almost like french fries. Not sure whether to take that as a compliment.

I had paired them with a simple recipe for broiled fish, you can enjoy them with anything including your morning eggs.


Roasted Red Potatoes with Turmeric and Thyme

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Makes 4 Servings

A simple and flavorful recipe for roasted potatoes. Addictive,vegan and gluten-free.


  • 10 to 12 small red potatoes (preferably organic, since I leave the skin on)
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 2 pods garlic, minced
  • 1 and 1/2 teaspoons freshly snipped thyme
  • 1/2 medium sized white onion thinly sliced
  • 3 tablespoons extra-virgin Olive Oil
  • Red Pepper Flakes to finish


  1. Clean the potatoes well and cut them in half.
  2. In a large pot bring some water to boil and add the potatoes and cook for 3 to 4 minutes.
  3. Turn off the heat and drain the potatoes in colander.
  4. Pre-heat the oven to 350 degrees.
  5. In a mixing bowl toss the potatoes with the turmeric,salt,garlic and the thyme and onions.
  6. Place in a baking dish and drizzle with the olive oil.
  7. Bake for about 15 to 20 minutes,the potatoes should be lightly crisped and the onions golden.
  8. Sprinkle with red pepper flakes to taste and serve immediately.
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