Ingredients
f
1.5 kg floury potatoes (Maris Piper, King Edward, or Russet), peeled and cut into chunks
o
4 tbsp olive oil (or 50g vegan butter for extra richness)
t
2 tbsp tandoori curry powder
g
2 garlic cloves
s
2 sprigs fresh rosemary
s
2 sprigs fresh sage
S
Sea salt, to taste
Directions
1
1. Prepare the Potatoes: Place the peeled and cut potatoes into a large pot of cold, salted water. Bring to a boil and simmer for 10 minutes, or until the edges are just beginning to soften.
f
1.5 kg floury potatoes (Maris Piper, King Edward, or Russet), peeled and cut into chunks
S
Sea salt, to taste
2
2. Drain and let the potatoes steam dry in the colander for 2–3 minutes. Shake the colander gently to rough up the edges of the potatoes—this helps create the crispy exterior.
3
3. Add the potatoes to a bowl and toss in the curry powder, salt and pepper until evenly coated.
t
2 tbsp tandoori curry powder
S
Sea salt, to taste
4
4. Preheat the Oven and Oil: Preheat your oven to 220°C (430°F).
5
5. In a large roasting tray, heat the olive oil (or vegan butter) in the oven for 5 minutes until hot and shimmering.
o
4 tbsp olive oil (or 50g vegan butter for extra richness)
6
6. Roast the Potatoes: Toss the potatoes in the hot oil, ensuring they’re evenly coated.
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7. Roast for 30 minutes, then flip the potatoes to ensure all sides crisp up. Roast for an additional 20–30 minutes, or until golden and crunchy on the outside and fluffy inside.
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8. 4. Season and Serve: Heat up a tbsp of butter in a pan cook the garlic, sage & rosemary for a couple minutes over a medium heat. Once the potatoes are cooked, toss them in the garlic butter and sprinkle generously with sea salt and serve immediately.
o
1 tbsp olive oil (or 50g vegan butter for extra richness)
g
2 garlic cloves
s
2 sprigs fresh sage
s
2 sprigs fresh rosemary
S
Sea salt, to taste
