Tandoori Baby Potatoes

Ingredients

Baby potatoes

1 pound (about 450g), washed and scrubbed

Yogurt

1 cup (plain, preferably whole milk)

Tandoori masala

2 tablespoons

Ginger-garlic paste

1 tablespoon

Lemon juice

2 tablespoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust according to spice preference)

Salt

1 teaspoon (or to taste)

Vegetable oil

2 tablespoons

Fresh cilantro

for garnish

Instructions

1. Boil the baby potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
2. In a large bowl, whisk together the yogurt, tandoori masala, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt until smooth.
3. Add the cooled baby potatoes to the marinade and gently toss them until well coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
5. Place the marinated baby potatoes on the prepared baking sheet, spacing them out. Drizzle with vegetable oil and toss gently to ensure even coating.
6. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are crispy and golden brown, turning them halfway through for even cooking.
7. Once done, remove from the oven and garnish with freshly chopped cilantro. Serve hot, ideally with a side of cucumber raita or mint chutney.