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Tandoori Baby Potatoes
These delicious Tandoori Baby Potatoes are a vibrant and mouthwatering dish, marinated in a fragrant blend of spices and creamy yogurt, then roasted to crispy perfection. Originating from the Indian subcontinent, tandoori cooking is a traditional method that involves marinating food in yogurt and spices before cooking it in a tandoor oven. This recipe captures the essence of that tradition in a home-friendly way, resulting in beautifully spiced potatoes that are perfect as a side dish or a flavorful appetizer. Serve them with a side of cooling cucumber raita for a delightful contrast!
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
- Boil the baby potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
- In a large bowl, whisk together the yogurt, tandoori masala, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt until smooth.
- 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.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the marinated baby potatoes on the prepared baking sheet, spacing them out. Drizzle with vegetable oil and toss gently to ensure even coating.
- 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.
- Once done, remove from the oven and garnish with freshly chopped cilantro. Serve hot, ideally with a side of cucumber raita or mint chutney.
Tips
- For additional spice, consider adding a pinch of cayenne pepper to the marinade.
- You can substitute baby potatoes with other small potatoes or even cauliflower florets for a variation.
- If you enjoy a smoky flavor, try cooking the marinated potatoes on a grill instead of baking.
Dietary Information
Servings: 4 Dish Type: Appetizer/Side Dish Prep Time: 15 minutes Cook Time: 30 minutes Calories: 180 Fat: 7g Carbs: 26g Protein: 5g Sodium: 300mg Sugar: 3g
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