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. Preheat the oven to 200˚C.

      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. 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. 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!

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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Enjoy! 🙂

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