Method

• 1.
  Preheat the oven to 220°C.
• 2.
  Place potatoes in a large saucepan of cold water with 2 tsp salt flakes and bring to the boil over high heat. Reduce heat to medium and simmer for 8-10 minutes or until outside is tender but centre is firm when pierced with a sharp knife. Drain and cool slightly, then crush slightly with the back of a fork or the palm of your hand.
• 3.
  Place ghee in a large baking tray with a lip and place in oven for 5 minutes to melt and heat through. Carefully remove tray from oven and add potatoes. Scatter with panch phoran and sprinkle with salt flakes, then roast, turning once, for 40 minutes or until crisp and golden. Add curry leaves in the final 5 minutes of potato cooking time.
• 4.
  Combine yoghurt and pickle. Scatter potatoes with lime zest just before serving. Serve with yoghurt mixture.