Roast Potatoes with Turmeric and Chilli

Roast Potatoes with Turmeric and Chilli

Prep / Cook / Total      15 / 60 / 75min


• 2.5kg potatoes (such as Maris Piper)
• sea salt and fresh ground pepper
• 1 ½ teaspoon ground turmeric
• pinch of chilli flakes (to taste)
• 4-5 teaspoons olive oil


STEP 1. Preheat the oven to 200°C.

STEP 2. 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.

STEP 3. Drain the potatoes in a colander and sprinkle with turmeric, chilli flakes and 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.

STEP 4. 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.

STEP 5. Drain on kitchen paper and transfer to a warmed dish to serve.

Editor’s Note
“No roast dinner is complete without roast potatoes. This will spice them up for a healthy option.”

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