Tempered Roasties
By OcadoLife
Published on 26 March 2023
Go for gold with these perfect roast potatoes with a difference. The recipe is from Karan Gokani, chef and co-founder of Sri Lankan restaurant chain Hoppers, who explains, “These Tempered Roasties are not your regular Sunday lunch spuds; they have a gorgeous golden hue and are finished with a spiced coconut oil for extra punch.” The fabulous colour comes from adding ground turmeric to the water when you boil the potatoes, before roasting. Serve them with Karan’s Sri Lankan Lamb Kari. Looking for more Indian recipes? Look no further.Time and servings
1 hrTotal time
6Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 2 tsp of ground turmeric
- 4 tbsp of coconut oil
- 1 tsp of black mustard seeds
- 2 tbsp of sea salt, plus 1 tsp to finish
- 1.5 kg of floury potatoes, such as maris piper, peeled and cut into 5cm chunks
- 1 handful of coriander, leaves picked
Method
Step 1
Bring a large pan of water to the boil, then add the turmeric and 2 tbsp salt. Tip in the potatoes and simmer over a medium heat for 10-12 mins until softened but holding their shape. Drain well and leave to steam dry for 15 mins.Step 2
Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Spoon 3 tbsp coconut oil into a large roasting tin and place in the oven to heat up.Step 3
Toss the potatoes in the hot oil, then roast for 40 mins, turning every 10 mins, until crisp and golden all over. Season with the remaining sea salt.Step 4
Heat the remaining 1 tbsp coconut oil in a small pan over a medium heat. Add the mustard seeds. When they start to pop, add the coriander leaves; remove from the heat when the seeds stop popping and the coriander has crisped up. Pour evenly over the potatoes and serve.