Roast Potatoes with Chili and Tumeric

Roast Potatoes with Chili and Tumeric
Roast Potatoes with Chili and Tumeric

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 5 1/2

    lbs. roasting potatoes

  • sea salt, freshly ground black pepper

  • 1 1/2

    tsp ground tumeric

  • Pinch of chili flakes, to taste

  • 4-5

    Tbsp olive oil

Directions

Preheat oven to 400. Peel and quarter the potatoes and place them in a large saucepan of lightly salted cold water. Bring to a boil, then lower the heat and simmer for about 8 minutes. Drain potatoes in a colander and sprinkle with sea salt, pepper, tumeric and chili flakes.. Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Set aside for 5 minutes. Heat the rest of the olive oil in a roasting tray for a few minutes. Carefully add the potatoes and toss to coat in the oil. Roast for 40-45 minutes, turning them a few times until crisp and golden. Drain and transfer to a warmed dish to serve.

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