Besides imparting a luminescent, yellow hue, turmeric gives a delicious earthiness to any dish. A new twist on an old favourite, these potatoes will brighten any meal.
- 8 desiree or pontiac potatoes, peeled, cut into 3 cm pieces
- 1 tsp ground turmeric
- 60 ml (¼ cup) vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat a roasting pan in the oven to 200°C. Bring a saucepan of lightly salted water to the boil. Cook potatoes and turmeric for 10 minutes or until just tender, then drain. Return to pan, cover and shake vigorously to roughen up the edges.
Add potatoes and oil, and toss gently to coat. Roast for 40 minutes, turning halfway, or until crisp and golden. Sprinkle with sea salt and serve immediately.
Photography by Alan Benson.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.