Roast potatoes with chilli and turmeric
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)
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.