1 kilogram large floury potatoes, eg Agria
3 tablespoons olive oil
½ teaspoon each ground cumin and turmeric
¼ teaspoon ground chilli
sea salt and freshly ground pepper
Scrub or peel the potatoes and cut into thick wedges. Combine the oil and spices in a large bowl, add the potatoes and toss to coat well. Place in a single layer on a lined baking tray and season well. Place the baking tray on the rack underneath the chicken and roast for 40 minutes turning occasionally until golden and tender.