Lovely way with potatoes, and I made it even easier by sprinkling the potatoes with a little turmeric and grinding over garam masala spices from a pepper mill, then spraying the whole thing with groundnut oil from a pump dispenser. Whacked it in the oven, next to the roasting butternut squash, and 30 minutes later, a lovely spicy supper. The minted yoghurt is essential - I used Total Greek Yoghurt, 'cos it is just the best thing in the world, ever! I also used brilliant frozen, chopped mint - yes, you did read that right! - in a ziplock bag from Waitrose. A most useful product, and also in the range is coriander, parsley and chives.