Turmeric, chilli and rosemary potatoes
Start by peeling and chopping into medium chunks, place in a bowl and wash in warm water to remove some starch and left over dirt.
place the potatoes in a saucepan and fill with cold water not hot! this will create perfectly cooked potatoes. Add salt and bring to the boil. Cook for 15 – 20 mins or till a knife goes through the potato with ease.
Whilst they boil away chop up a handful of fresh rosemary, grate a big clove of garlic and place both in a pestle and mortar. If you don’t have a P & M then use a small bowl. Add salt and pepper and a good couple of table spoons of olive oil or rapeseed oil and mix/ pound/ mash everything together.
Drain and leave the potatoes in a colander for the potatoes to steam. Sprinkle a tea spoon of turmeric, half a teaspoon of ground chilli powder, salt and pepper and pour over the rosemary oil and toss the potatoes to coat them. If the potatoes start falling apart DON’T PANIC! pour them gently in a roasting tray. Crush four garlic cloves (skins on) and place around the potatoes with fresh sprigs of rosemary.
Place them in a preheated oven at 180 degrees to colour and crisp for 5 – 7mins. Then turn the oven to grill for 5mins and done.
Leave to cool slightly and tuck in!