Roast Potatoes with Chili and Turmeric (Gordon Ramsay's Recipe)

Ingredients:

Maris Piper Potatoes – 2.5kg (peeled and cut into quarters – roughly the same size)
Olive Oil – 4-5 tbsp (you can substitute the oil for goose or duck fat)
Ground Turmeric – 1 ½ tsp
Chilli Flakes – a pinch (the amount it’s up to your taste really…)
Salt – to taste
Pepper – to taste

Instructions:

1. 1. Preheat the oven to 200˚C.

1. 1. 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 8 minutes.

1. 1. Drain the potatoes in a colander and sprinkle with the turmeric, chili 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 5 minutes.

1. 1. Put the rest of the olive 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.

Prep time: 20 min

Total time: 1h

Notes:

This roast potato recipe serves somewhere between 8 to10 people, perfect for feeding a crowd and will take around 1hr to make in total.
Leftover roast potatoes are perfect the next day, mashed and mixed with leftover veggies and fried on a hot frying pan with a drizzle of oil to make Bubble and Squeak.
You can see Gordon preparing this recipe in the video below!

[embedyt] https://www.youtube.com/watch?v=b7Wvs5TKRRU[/embedyt]

Tip: You can use any kind of potatoes for this recipe if you can’t find the Maris Piper breed. White potatoes, in general, would be the best choice…

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