Spicy roast potatoes: a Gordon Ramsay-inspired recipe

Opinions vary on which potato is best for roasties, but here Gordon suggests Maris Piper, so we followed suit. Gordon adds the peeled and quartered potatoes to a saucepan of salted cold water then brings them to the boil before simmering for 8 minutes. After they’re drained, Gordon sprinkles the potatoes with turmeric and chilli flakes and seasons with salt and pepper. Gordon then heats some more olive oil in a roasting tin in the oven for a few minutes. Gordon advises putting the roast potatoes on kitchen paper before moving them into a warmed serving dish – definitely a good move to avoid excess fat if you’re watching your weight.