Golden spiced roast potatoes
Add a golden glow to your roast potatoes by par-boiling them first with a touch of turmeric
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 25 - 35 mins
Plus 1½ hrs roasting
- 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 serve immediately
Per serving
199 kcalories, protein 4g, carbohydrate 32g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.28 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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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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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 25 - 35 mins
Plus 1½ hrs roastingCrisp and crunchy
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
Per serving
199 kcalories, protein 4g, carbohydrate 32g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.28 g
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11 June 2008
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