Have you ever wondered how celebrity chefs manage to nail their dishes every time?
If you're in charge of the potatoes this silly season, why not take a leaf out of Gordon Ramsay's book, as he reveals the secret to his roast potatoes with chilli and tumeric.
Promising to be crunchy, tasty and zingy all in one, here Gordon shares his prep secrets just in time for Christmas.
A large saucepan of salted cold water is what you need to put your peeled and quartered potatoes, says Gordon.
"Bring to the boil, then lower the heat and simmer for about eight minutes. Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes and some salt and pepper.
"Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for about five minutes," he explains.
Once you've done that, pre-heating your roasting tray is what will give your potatoes the crispness you and your guests desire. You'll need to coat your tray in olive oil and place in the oven for a few minutes to heat up.
After this, add your potatoes, tossing them in the hot oil and then "roast for about 40 to 45 minutes turning a few times, until the potatoes are crisp and golden," says Gordon.