Spiced roast potatoes
Add turmeric to the boiling water when cooking these potatoes to make them golden, then toss in garam masala before roasting in hot oil or beef dripping
- Serves: 8 persons
- 3tbsp beef dripping or vegetable oil
- 2kg Maris Piper potatoes
- 1tsp ground turmeric
- 1tsp garam masala
Step 1Heat the oven to 220C/200C fan/gas 7. Drizzle the beef dripping or oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or into quarters if large. Tip into a pan of well salted cold water along with the turmeric and bring to the boil. Boil for 8 mins until almost tender, then drain. Leave to steam-dry for 10 mins, then gently shake to fluff the potatoes up a little.
Step 2Remove the tin from the oven. Gently roll the potatoes in the oil along with the garam masala and some salt. Roast for 1 hr until golden, turning the potatoes a few times to ensure even browning.