Liven up your weekend roast with these deliciously crispy potatoes
Prep:10 mins Cook:50 mins
Nutrition per serving
1kg roasting potatoes (we used Maris Piper), halved, or quartered if large
½-1 tsp chilli flakes
1 tsp turmeric
1 tbsp coriander seeds
1 tbsp cumin seeds
4 tbsp vegetable oil
Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.
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