Potatoes are not very common in Malaysian food, unless you look at the Indian community. In traditional Indian-Malaysian restaurante, Mamaks, you'll find traditional potato dishes like saag aloo and aloo gobi.
This recipe blends a traditional British roasty with an Indian spice mix for perfect crispy spicy spuds that make the perfect accompaniment for my Roast Lamb Rendang.
1kg floury potatoes (e.g. King Edwards)
6tbsp vegetable oil
6 cloves of garlic
2 cinnamon sticks
1tsp of cloves
2tsp of cumin
1tsp of coriander
Handful of curry leaves
Peel the potatoes and cut into 1-1.5inch blocks.
Boil in heavily salted water until soft enough to pierce with a fork. Drain in a colander, shake in the empty pot to rough-up the edges and leave uncovered for 5 minutes to dry.
Heat the oven to 200C. Put the oil into a large roasting tin and place in the oven for 5 minutes, till smoking hot.
Put all the spices in a pestle and mortar and roughly grind. Throw into the hot oil, followed by the potatoes and gently mix to coat the potatoes with oil.
Roast for 30 minutes, or until golden. 10 minutes before the end, add the curry leaves and mix into the oil.
Finish with fresh cracked black pepper and a generous pinch of salt.