This recipe was invented for a cooking lesson where I taught a class to spice up the usual Christmas dinner ingredients and I had no idea that these gorgeous potatoes would become part of every roast I make for my family.
Parsnips, sweet potatoes, carrots, turnips are just some alternatives or additions to these potatoes but I’m sure you could do this recipe for many more vegetables.
We always have Maris Piper potatoes at home, so they are usually my convenient choice although King Edwards and Desirée are great as roast potatoes.
Please don’t tell me off for your new potato addiction.
Peel the potatoes and cut each into 4 even-sized pieces if they are a medium size or into 2-3 if the potatoes are smaller.
Place the potatoes in a saucepan, cover with boiling water and ½ tsp of salt (or to taste) boil for 10 minutes until just soft.
Drain the potatoes in a colander.
Meanwhile, preheat the oven to 200C, fan180C or gas 6.
If you'd like to keep the washing up to a minimum, line a baking tin with foil.
Add the sunflower oil, sachet of tandoori masala and a big pinch of salt to the roasting tin with the cooked potatoes and give it all a good mix, ensuring the potaotes are coated with the spice mix.
Roast the potatoes in the preheated oven for 45 – 55 minutes, turning halfway through cooking (being careful not to splash oil as it's hot!)
Serve with traditional roast dinner or as part of your usual meals.