Tandoori roasted potatoes

Tandoori Baked Baby Potatoes with Herb Yogurt and Spicy Tomato Chutney

These tender baby red potatoes baked in a tandoori marinade are delicious served up as appetizers or as a side dish with BBQ roasted chicken. 

Servings: 16 halves


  • 8 baby red potatoes
  • Salt
  • 1 tablespoon unsalted butter                                                              

For the Tandoori Marinade

  • 5 oz Greek yogurt
  • 1 ¾ tsp ground cumin
  • ¾ tsp garam masala
  • 1 tsp ground coriander
  • ¼ - ½ tsp cayenne powder
  • 1 tsp paprika
  • 3 garlic cloves, peeled and crushed
  • 1 tbsp grated root ginger
  • 2 tbsp olive oil
  • 1 ½ tbsp lemon juice or to taste

Herb Yogurt

  • 9oz Greek Yogurt
  • ½ tsp black pepper
  • ½ small onion finely diced
  • 1 small serrano deseeded and fined chopped (optional)
  • Handful of finely chopped cilantro
  • 1 – 2 tbsp whole milk, if needed 


  1. Halve the potatoes. Bring a large pot of water to boil, add the salt.
  2. Add the potatoes, boil for 8 minutes. Drain and when cool enough to handle, scrape out a deep depression so that the potatoes look like boiled egg halves where the yolk has been removed.
  3. Mix ingredients for marinade. Add salt to taste, the marinade only coats the potato so the salt will not seem excessive.
  4. Place the potato halves in bowl and cover with marinade and leave to marinate for 30 minutes.
  5. Mix together all the ingredients for the topping, adding the milk if consistency seems a little thick, and season to taste.
  6. Preheat oven to 425°F. Place potatoes flat side up on baking tray and place on middle shelf of oven. Cook for 20 – 25 minutes or until marinade looks properly dried. Turn the potatoes over, move rack to top of oven and cook further 8 – 10 minutes. Turn again and cook for a final 8 – 10 minutes. Potatoes should be tender (check by piercing one of the largest halves with a knife). 
  7. Melt butter and brush it over the potatoes.
  8. Serve potatoes with a spoon of the Herb Yogurt in each half and drizzle over the Spicy Tomato Chutney and garnish with a sprig of mint.