Learn how to make your roast potatoes nice and crispy with Gordon Ramsay's recipe. The chilli and turmeric give the potatoes a little kick
2.5kg potatoes, such as Maris Piper
sea salt and freshly ground black pepper
1½ tsp ground turmeric
pinch of chilli flakes, to taste
4–5 tbsp olive oil (or goose or duck fat)
Preheat the oven to 200°C/Gas 6. 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.
Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and some 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.
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. Drain on kitchen paper and transfer to a warmed dish to serve.