Golden spiced roast potatoes

Golden spiced roast potatoes

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Cooking time

Prep: 25 mins - 35 mins Plus 1½ hrs roasting

Skill level

Easy

Servings

Serves 10

Add a golden glow to your roast potatoes by par-boiling them first with a touch of turmeric

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
199
protein
4g
carbs
32g
fat
7g
saturates
1g
fibre
0g
sugar
0g
salt
0.28g

Ingredients

  • 2¼kg floury potatoes, preferably Desiree or King Edward
  • ½ tsp turmeric
  • 6 tbsp light olive or sunflower oil
  • ½ tsp paprika
  • Maldon sea salt

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Method

  1. Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes.
  2. Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit – but not too much or they’ll break up. This rougher surface will give you crisper potatoes.
  3. Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with Maldon sea salt flakes and freshly ground black pepper and serve immediately

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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jenniferatkinson's picture

Have mde this a few times and it's delicious and very colourful. A lovely accompaniment with fish. Must be King Edwards though, to get them really crispy.

rivetrenuck's picture

isit necessary to peel the potatoes? I love the taste of potato skin.

stesar's picture
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added a shake of cayenne pepper to spice it up a bit, lovely.

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