Gordon Ramsay’s roast potatoes with chilli and turmeric recipe

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serves: 8 - 10
Skill: easy
Cost: cheap

Nutrition per portion

Calories 269 kCal 13%
Fat 7.1g 10%
  -  Saturates 1.1g 6%
Carbohydrates 49.6g 13%
  -  of which Sugars 2.3g 3%
Protein 4.9g 10%
Salt 0.53g 9%
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  • Learn how to make Gordon Ramsay‘s roast potatoes with chilli and turmeric for a deliciously flavoursome alternative to your usual roast tatties. The chilli and turmeric give the potatoes a lovely 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.

    A delicious variation on standard roast potaotes is our recipe for crispy goose fat roast potatoes, absolutely bursting with flavour they’re a must try!


    • 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)


    • 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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