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Gordon Ramsay’s roast potatoes with chilli and turmeric are a scrumptious twist on basic roast potatoes, a flavoursome different to accompany your roast dinner.
Turmeric provides a wonderful golden contact, whereas chilli flakes add a kick of spice. Good roast potatoes name for a waxy selection – King Edward, Maris Piper, and Charlotte potatoes all work properly. This recipe feeds 8-10, so is nice for an enormous lunch with leftovers for bubble and squeak or a Spanish omelette the subsequent day. Keep in mind that in case your oven is stuffed with roast dinner dishes, the potatoes will take longer to crisp up.
- 2.5kg potatoes, reminiscent of Maris Piper
- sea salt and freshly floor black pepper
- 1½ tsp floor turmeric
- pinch of chilli flakes, to style
- 4–5 tbsp olive oil (or goose or duck fats)
Preheat the oven to 200°C/Fuel 6. Peel the potatoes, quarter lengthways and place in a big saucepan of salted chilly water. Deliver to the boil, then decrease the warmth and simmer for about 8 minutes.
Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and a few salt and pepper. Toss within the colander to coat evenly, then drizzle with somewhat of the olive oil and toss once more. Depart to steam for five minutes.
Put the remainder of the olive oil in a roasting tray and place within the oven for a couple of minutes to warmth up. Fastidiously add the potatoes and toss to coat within the oil. Roast for 40–45 minutes, turning just a few instances, till crisp and golden. Drain on kitchen paper and switch to a warmed dish to serve.
Prime tip for making Gorden Ramsay's roast potatoes...
The important thing to a crunchy roastie is getting a extremely fluffy exterior earlier than they go within the oven. Do not be afraid to shake the colander or pan vigorously after draining.