Tandoori Roasted Potatoes
Crispy and spicy, these potatoes make a tasty party treat
How long will it take?
45 minutes
What’s the serving size?
Serves 16
What do I need?
- 2kg baby potatoes, peeled
- 1 cup Greek yoghurt
- Salt
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp coriander powder
- Pinch of powdered fenugreek
- 1 tsp turmeric
- 1 tsp chaat masala
- 4 tbsp chickpea flour
- 4 tbsp olive oil
- Lemon, to serve
- Coriander, chopped to serve
How do I make it?
- Peel potatoes. Steam or boil them until al dente. Drain.
- Prick potatoes all over gently with a fork.
- Make marinade by mixing all ingredients in a bowl. Add potatoes to the marinade and leave to marinate for a minimum of 2 hours.
- Spray a baking tray lightly with cooking spray. Remove potatoes from marinade and place in tray. Bake at 220C for 30 minutes, tossing every 10 minutes.
- Remove from oven and serve with a squeeze of lemon juice and chopped coriander.
