Roast pota­toes with chilli and turmeric

No. 1 Magazine - - SCOTLAND’S NO.1: CHRISTMAS SPECIAL -

SERVES 8–10 IN­GRE­DI­ENTS

• 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 tbsp olive oil (or goose/duck fat)

METHOD

1. Pre­heat the oven to 200°C/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 8 min­utes.

2. 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 5 min­utes.

3. 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 warm dish to serve.

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