Gordon Ramsay’s roast potatoes with chilli and turmeric Recipe

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serves:

8-10

Skill:

easy

Cost:

cheap

Total Time:

01:00

Prep:

00:00

Cooking:

00:00

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
  • 1½ tsp ground turmeric
  • pinch of chilli flakes, to taste
  • 4–5 tbsp olive oil (or goose or duck fat)

Method

  • 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.

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