My own take on what’s becoming a neo-classic. Avoca stores and most good delis stock smoked paprika, but if you can’t find it the ordinary variety will do.

4 large waxy potatoes, washed but unpeeled
1 medium-large onion
2 tbsp corn, sunflower or peanut oil for frying
1 tbsp tomato puree
1 tsp cumin seeds
1 tsp Cherikoff Australian lemon myrtle or zest of one lemon
1 tsp garam masala or half tsp ground coriander, half tsp cinnamon
1 large or 2 small cloves garlic
1 thumbnail-sized piece of fresh ginger, chopped fine
1 tsp smoked paprika
2 bay leaves
generous dash of Tabasco or Crystal hot sauce
1 tbsp thyme leaves

Wash, dry and cut potatoes into wedges. Parboil until cooked through but still firm. Alternatively place in bowl half filled with water and microwave 7 mins. Drain.
Peel onion, cut in half and then into wedge-shaped slices and separate. Heat oil in wok or large frying pan. Add cumin, lemon myrtle or lemon zest, garam masala, garlic, ginger, smoked paprika, bay leaves and potatoes. Add a generous dash of Tabasco or Crystal and fry briefly in hot oil, turning carefully to avoid potatoes breaking up
Transfer to ovenproof dish and keep in medium (180 degs C) oven until ready to serve. Scatter thyme leaves on top just before serving.