Saturday 21 October 2017

Roast potatoes with chilli and turmeric

Gordon Ramsay

Serves eight to 10.

You will need

2.5kg potatoes, such as Maris Piper

Sea salt and freshly ground black pepper

1½ tsp ground turmeric

Pinch of chilli flakes, to taste

4-5 tbsps olive oil (or goose or duck fat)

Method

Preheat the oven to 200°C/400°F/Gas 6. Peel the potatoes, quarter lengthways and place in a large saucepan of salted cold water.

Bring to the boil, then lower the heat and simmer for about eight minutes.

Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and some salt and pepper.

Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for five minutes.

Put the rest of the oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes and toss to coat in the oil. Roast for 40-45 minutes, turning a few times, until crisp and golden.

Drain on kitchen paper and transfer to a warmed dish to serve.

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