Roasted Potatoes with Chili and Turmeric

Serves: 8-10

Ingredients

5 pounds	potatoes
	Sea salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
	Freshly ground black pepper Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1-1/2 teaspoons	ground turmeric or 3 teaspoons fresh turmeric, grated or finely chopped
Pinch	chilli flakes or to taste
4-5 tablespoons	olive oil, goose fat or duck fat olive oil Options Extravagonzo Infused Olive Oil Price: $19.99

Cooking Instructions

Preheat the oven to 400 F.

Peel potatoes, if desired, then quarter lengthways. Place cut potatoes in a large saucepan or stockpot filled with salted cold water. Bring to a boil, then lower the heat and simmer for about 8 minutes.

Drain the potatoes in a colander and sprinkle with the turmeric, chili flakes and some salt and pepper. Toss potatoes gently in the colander to coat evenly, then drizzle with a little olive oil and toss again. Let rest in the colander for 5 minutes.

Pour the remaining olive oil in a shallow roasting tray or jelly roll pan. Place tray in the oven for a few minutes to heat up. Carefully add the potatoes and toss to coat in the oil. Roast for 40 to 45 minutes, turning a few times, until potatoes are crisp and golden. Drain potatoes on paper towels. To serve, transfer potatoes to a warmed bowl or platter.