Savoury roast potatoes
Crumble a beef stock cube into a roasting tin alongside vegetable oil to make these moreish, savoury roast potatoes. They're a perfect side dish
Spiced roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 3 tbsp beef drippingor vegetable oil
- 2kg Maris Piper potatoes
- 1 tsp ground turmeric
- 1 tsp garam masala
Nutrition: Per serving (8)
- kcal214
- fat4glow
- saturates2g
- carbs38g
- sugars2g
- fibre4g
- protein4g
- salt0.7g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Drizzle the beef dripping or oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or into quarters if large. Tip into a pan of well salted cold water along with the turmeric and bring to the boil. Boil for 8 mins until almost tender, then drain. Leave to steam-dry for 10 mins, then gently shake to fluff the potatoes up a little.
step 2
Remove the tin from the oven. Gently roll the potatoes in the oil along with the garam masala and some salt. Roast for 1 hr until golden, turning the potatoes a few times to ensure even browning.
