Most root veggies can be used for this recipe.
Allow one good sized potato per person
Par cook (partly cook) the potatoes in boiling water until the outside is tender. This means that you can easily push a fork into the potato, but you meet some resistance further in.
Drain and allow to cool.
Cut cooled potatoes into chunky chip shapes or wedges.
Pour a couple of tablespoons of oil into a bowl and any seasoning you fancy, add potatoes and stir until coated. If you want to make them spicy sprinkle on some korma curry powder.
Empty onto a shallow baking tray, spread out. Obviously if not everyone enjoys spice you could do some plain on a separate tray.
Roast in a hot oven 220ºC Gas Mark 7 until golden brown.