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Written by I have tasted something very similar at a well known Cape Malay style restaurant and this recipe, with the Chilli and Turmeric, could be renamed “a Cape Malay Style Roast Potato Recipe”
Turmeric or “Indian Saffron” gives the potatoes a lovely yellow hue and it has a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.
It is typically used in Asian or Middle Eastern cooking, but trust Ramsay use it to liven up his Christmas menu.
For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.
Chilli & Turmeric Potato Recipe | Gordon Ramsay
Serving: 6-8 | Prep: 20 min | Cooking: 50 min
Ingredients:
| Large Roasting Potatoes | 1 | kg | |
| Salt & Pepper | 1 | pinch | |
| Dried Chilli Flakes | 1 | teaspoon | |
| Tumeric Powder | 1 | teaspoon | |
| Olive Oil | 3 | tablespoons |
Method:
1 . Peel and quarter your Large Roasting Potatoes.
2 . Boil in a large saucepan with hot salted water for 6 – 8 minutes.
3 . Drain and steam for 1 minute.
4 . Add Chilli & Turmeric Powder.
5 . Drizzle with Olive Oil, toss and coat well.
6 . Cooking:
7 . Preheat oven at 200°C.
8 . In a large roasting tray, add 2 to 3 large tablespoons of Olive Oil and heat in oven for 5 minutes.
9 . Add the prepared, parboiled Potatoes to the roasting tray and toss slightly.
10 . Roast for 40 minutes, tossing every 15 minutes, until golden brown.
1 . Peel and quarter your Large Roasting Potatoes.
2 . Boil in a large saucepan with hot salted water for 6 – 8 minutes.
3 . Drain and steam for 1 minute.
4 . Add Chilli & Turmeric Powder.
5 . Drizzle with Olive Oil, toss and coat well.
6 . Cooking:
7 . Preheat oven at 200°C.
8 . In a large roasting tray, add 2 to 3 large tablespoons of Olive Oil and heat in oven for 5 minutes.
9 . Add the prepared, parboiled Potatoes to the roasting tray and toss slightly.
10 . Roast for 40 minutes, tossing every 15 minutes, until golden brown.
Source: gordonramsay.com
