Lovely and crispy aloo, perfect for meaty dinners! The haldi gives it a nice subtle colour.
Use big, robust potatoes for this dish.
Potatoes with skin on? My home science class said the skin has lots of vitamins. So, I tried it, it tasted good but a bit bland. I ate it with mint chutney - 13 May 2010
Used different ingredients. i didnt have any oregano and turmeric so i improvised a bit and i used "schwartz perfect shake chicken" and it was the best rosties ive ever done - 26 Sep 2010 (Review from Allrecipes UK | Ireland)
The roasties worked really well, the only thing I would advise is boiling the potatoes a little bit longer, right until the outsides are sort of breaking down. That way the oil can get into the skin easier and they go even crisper. - 07 Jul 2009 (Review from Allrecipes UK | Ireland)