I have often said that I am blessed in the fact that I find comfort and creativity in cooking for my family.Sometime there is fun in tossing together something very basic like this Turmeric and Thyme Roasted Potatoes. I something add in sweet potatoes to the mix as well.
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. Their food preferences and issues, encompass allergies, spice preferences and everything else in between.
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. This recipe is good either with a medley of sweet and regular potatoes, or baby potatoes, which is that is in the video. 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 others 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 initial 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They are my version of a deep fried North Indian style potato dish, originally made with carom seeds that I have nicely subbed with thyme and instead of adding the chili peppers while cooking, I finish them off with red pepper flakes later in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. 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.
A simple and flavorful recipe for roasted baby potatoes. Addictive,vegan and gluten-free.
- 10 to 12 small baby potatoes
- 2 sweet potatoes, peeled and cut into eights (optional)
- 1/2 teaspoon turmeric
- Salt to taste
- 2 pods garlic, minced
- 1 and 1/2 teaspoons freshly snipped thyme
- 3 tablespoons extra-virgin Olive Oil
- 1/2 teaspoon powdered cumin (optional)
- 1 teaspoon salt
- 1 teaspoon dried fenugreek leaves
- Red Pepper Flakes to finish (optional)
- Pre-heat the oven to 400 degrees.Peel the baby potatoes (and the sweet potatoes, if using).
- Place in a bake proof casserole, add in the turmeric, salt, minced garlic and the thyme.
- Add in the olive oil and toss.
- Add in the cumin if using and add in the salt and toss well.
- Place in the oven and bake for about 35 to 40 minutes. You can remove halfway and mix well.
- Eventually, you want a dish that is well seasoned, crisp and golden.
- Stir in the dried fenugreek leaves.
- Sprinkle with the red pepper flakes and serve.