The Crispiest Turmeric & Paprika Roasted Potatoes Recipe
Photo by Jen Rich
Serves 4

The Crispiest Turmeric & Paprika Roasted Potatoes


Everyone needs a recipe for a good roastie and this is my much-loved offering. I have to say that I think the secret to wonderfully golden, crispy potatoes is twofold; first, you need to choose the right potato variety. I always go for Maris Piper potatoes, as I find these give me the most consistent results. Secondly, you need to allow enough time for them to cook. They take longer than you think (I usually reckon on 50-60 minutes) and benefit greatly from being left alone for the first half of cooking. The addition of polenta here is a bit of a hack – it adds a little extra crunch and texture that really works, but it isn’t essential.

  • 1kg Maris Piper potatoes peeled and cut into 2-inch chunks.
  • 3-4 tbsp olive oil
  • 2 tbsp quick polenta
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • Plenty of black pepper

Preheat the oven to 200°C.

Place the potatoes in a large saucepan and cover completely with cold water. Bring to the boil and boil for 1 minute. Drain and allow the potatoes to steam dry. This is key to getting crispy potatoes. Then give them a little shake around in the pan to mess them up a bit – trust me.

Sprinkle over the polenta, turmeric and paprika. Mix well to coat, then drizzle over the olive oil and give the whole pan another good shake.

Tumble the coated potatoes into a baking tray and spread them out so they are not all on top of each other. If they are too close, split the batch into two trays.

Roast in the oven for 25 minutes, without stirring or turning them.

Then, using a fish slice or spatula, carefully turn the potatoes over so that they cook on the other side and roast for a further 20-25 minutes until golden and crispy. Sprinkle with a little salt and plenty of pepper before serving.

PS: As another option, I have also done this with marmite instead of the turmeric and paprika and they are AMAZING too. Just thought I’d share this.

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