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.
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.
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
Recipe from Good Food Vegetarian Christmas magazine, December 2006