Turmeric Roast Potatoes©


  • 26.4oz-750g King Edward potatoes (skin on)
  • 4 tablespoons goose fat
  • 1 teaspoon garlic granules
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon chilli powder
  • 2 teaspoons ground turmeric


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Wash and pat dry the potatoes. Using a sharp knife, cut into medium sized chunks. Add to a pan of salted boiling water and boil for 8 minutes. Drain and set to one side
  3. Place all of the remaining ingredients into a large mixing bowl and stir until combined. Add the potatoes and make sure they are evenly coated. Cover the top of the mixing bowl with a large dinner plate or lid and shake the potatoes so they are slightly bashed and rough around the edges
  4. Place the potatoes onto the roasting rack/pan. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 50 minutes
  5. Remove from the oven serve

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