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
- 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
- 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
- Halve the potatoes. Bring a large pot of water to boil, add the salt.
- 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.
- Mix ingredients for marinade. Add salt to taste, the marinade only coats the potato so the salt will not seem excessive.
- Place the potato halves in bowl and cover with marinade and leave to marinate for 30 minutes.
- Mix together all the ingredients for the topping, adding the milk if consistency seems a little thick, and season to taste.
- 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).
- Melt butter and brush it over the potatoes.
- 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.