Instead of rice I am going to roast some small potatoes in spices. I was sorting out the spuds yesterday for storage in the shed and have a pile of titchy ones to use up.
I would recommend these if you have small potatoes to use up after lifting your crop. Parboil in the skins until just done, cut up so all the same size, then put in a bowl with a bit of oil, garlic, chilli and ground spices. I used turmeric, coriander and cumin, but you could just use curry powder. If you leave the garlic and chilli in little pieces, they go crispy in the oven like on salt and pepper dishes from the Chinese takeaway, so add lots. I added sliced onion in as well.
I could get posh and say leave to infuse, but truth is I had stuff to do, so I prepared them earlier in the day, covered the bowl and left them out on the side. The spices soak into any cut surfaces, so you get an extra whammy of flavour. I did give any whole ones a bit of a squish with a fork, so they split their skins, but were not broken up.
Lightly oil a baking tray when ready to cook and chuck the veg on. Roast until golden and crispy.