Search

Gordon Ramsay's roast potatoes with chilli and turmeric

(80 ratings)
Print
Gordon Ramsay's roast potatoes with chilli and turmeric
Gordon Ramsay's roast potatoes with chilli and turmeric
  • Serves: 8-10

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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. This classic Gordon Ramsay recipe is a real winner when it comes to your Sunday roast. This roast potato recipe serves 8-10 people, perfect for feeding a crowd and will take around 1hr to make in total. Leftover roast potatoes are perfect the next day, mashed and mixed with leftover veggies and fried on a hot frying pan with a drizzle of oil to make bubble and squeak.

Ingredients

  • 2.5kg potatoes, such as Maris Piper
  • sea salt and freshly ground black pepper
  • 1 tsp ground turmeric
  • pinch of chilli flakes, to taste
  • 45 tbsp olive oil (or goose or duck fat)

Method

  1. Preheat the oven to 200C/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.
  2. 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.
  3. 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 4045 minutes, turning a few times, until crisp and golden. Drain on kitchen paper and transfer to a warmed dish to serve.
Extracted from Christmas with Gordon by Gordon Ramsay, published by Quadrille (15, hardback), only available at Tesco Photography Chris Terry

Your rating

Average rating

  • 4
(80 ratings)

Your comments

comments powered by Disqus

FREE Newsletter