Ever since my school dinner days, I have loved a good roasted potato and, having worked in various food places from canteens to restaurants, I have always appreciated the simplicity that goes into creating a good ‘roastie’. But, if anything, I love the satisfaction from the end result more. This recipe is a true representation of British and Indian fusion food; the cooking process is completely British, but the flavors and ingredients scream India. These are best served with a fish curry or lamb curry and even work well as a replacement for chips/fries.