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Saturday 19 April 2014

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)

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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