6 large potatoes cut into bite size pieces
Salt
1/2 teaspoon of turmeric
1 teaspoon of mustard seeds
1 teaspoon of curry powder
1/2 teaspoon of garam masala
Olive oil
Method
Heat the oven to 220C.
In a large saucepan, add the potatoes, turmeric and salt to taste and cover with water. Bring to the boil and simmer for 5 minutes. Drain.
In a bowl combine all the ingredients and enough oil to coat the potatoes. Line an oven tin with baking paper. Add the potatoes, preferably in a single layer, and roast for about 40 minutes in the oven until crispy.
Serve with a curry and some bread.
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