Saute garlic and curry leaves in oil, then add onions and cook for 5 minutes. Add potatoes to the pan and toss in the oil. Roast potatoes on medium-high heat for 10 minutes, stirring occasionally.

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Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak ...