Roast Potatoes with Chili and Tumeric
- 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
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.