Golden spiced roast potatoes

Golden spiced roast potatoes

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(1 ratings)

Prep: 25 mins - 35 mins Plus 1½ hrs roasting

Easy

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: per serving

  • kcal199
  • fat7g
  • saturates1g
  • carbs32g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.28g
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Ingredients

  • 2¼kg floury potatoes, preferably Desiree or King Edward
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 6 tbsp light olive or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • Maldon sea salt

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

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Comments, questions and tips

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Comments (4)

ireallylovecheese's picture

THESE POTATO WERE 2 SPICY 5 ME

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
4

added a shake of cayenne pepper to spice it up a bit, lovely.

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