About this recipe:These are lovely and crispy, perfect for all roast dinners. The turmeric gives a nice colour, but it isn't that important for the taste. If you've already made your roast, substitute the beef drippings for the vegetable oil to add more flavour.
1 kg potatoes
3 tablespoons vegetable oil
2 tablespoons flour
1 teaspoon oregano
1 teaspoon turmeric
sprinkling of salt & black pepper
Directions Prep:10min › Cook:50min › Ready in:1hr
Heat oven to 200 degrees C.
Peel & cut potatoes into even sized chunks. Place in a pot of boiling water and cook for about 8 to 10 minutes.
Drain the potatoes and return to the pot. sprinkle with the flour,turmeric, oregano, salt & pepper. Put a lid on the pot and shake vigorously so that potatoes are covered in the flour mixture and are "roughed up."
Place the oil in a preheated baking tray in the oven until almost smoking.
Put the potatoes in the tray and and coat in the oil. Cook for about 40 minutes.