Ingredients
- 2 ¼kg floury potatoes, preferably Desiree or King Edward
- ½ tsp turmeric
- 6 tbsp light olive or sunflower oil
- ½ tsp paprika
- flaky sea salt
Method
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Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes.
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Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit – but not too much or they’ll break up. This rougher surface will give you crisper potatoes.
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Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with sea salt flakes and freshly ground black pepper and serve immediately