Spicy Tandoori Potatoes/Aloo

These crispy spicy and delicious tandoori potatoes makes for a great starter for the vegetarians or it’s a great side with naan and some sour cream-yogurt dip.

If you’ve never tried tandoori potatoes before, then you’ve got to try them! It’s a guarantee they’ll be making a regular appearance at house. Especially THESE, they are spicy and full of flavor.  Smash them them and you have great smashed tandoori potatoes.

Tandoori potatoes

Fluffy and soft on the inside with a buttery crispy outside, smothered in yogurt and spices! Much like buttery and garlicky French fries or crispy hot chips, but tandoori potatoes. With an unbeatable crunch all over, it’s those crispy edges that send you over the edge, never asking for regular baked or roasted potatoes again.

These really could be a main or side. We literally can put this out on our table and finish it in one sitting.

• BOIL
• MARINATE
• BAKE or STIR FRY

Other flavors of making Tandoori Potatoes

You could swap out the cilantro in the recipe for dill, rosemary or thyme, or add them all in. I’ve also tried them with Lemon Oregano flavours AND I’ve even loaded some others with a good shaving of cheese.

However, once you sprinkle these with Parmesan cheese and a little extra salt (because potatoes + salt = bliss), there’s no doubt in my mind you’ll go back for seconds. Thirds. Maybe even fifths.

Wrap it in naan, and you are in HEAVEN.

Tandoori Potatoes/Aloo

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These crispy spicy and delicious tandoori potatoes makes for a great starter for the vegetarians or it's a great side with naan and some sour cream-yogurt dip.

Author: Ash

Recipe type: Sides, Appetizer

Cuisine: Indian

Serves: 4

Ingredients

• 1 pounds baby potatoes, peeled or partially peeled
• salt
• ½ cup yogurt
• 1 tbsp ginger garlic paste
• ½ teaspoon kashmiri red chili powder
• 1 tsp red chilli powder
• ⅓ tsp turmeric
• ½ teaspoon garam masala
• 1 tsp coriander powder
• 2 tbsp chickpea flour
• salt to taste
• 3 tbsp mustard oil or olive oil
• 1 tsp crushed meethi leaves
• cilantro to garnish
• chaat masala to sprinkle
• Lime or lemon juice to drizzle over

Yogurt and Sour Cream Sauce

• ½ cup yogurt
• ⅓ cup sour cream
• salt and pepper
• chili flakes

Instructions

1. Wash, cut the potatoes in half and set aside.
2. Boil the potatoes for 10 minutes or about 60% cooked. Drain the water and set aside.
3. In a large bowl, add the yogurt,chickpea flour, ginger garlic paste, kashmiri chili powder, red chili powder, turmeric, garam masala, coriander powder, salt and meethi leaves. Mix everything with oil.
4. Add the par boiled potatoes in the yogurt mixture and let it marinate for a minimum of 2 hours. If you can leave it overnight, it's even better.
5. You can make this in a wok or oven. Bake it at 425 degrees for 30 minutes. Toss every 10 minutes.
6. Take it out and sprinkle some chaat masala and add some chopped cilantro. Squeeze some fresh lemon juice before serving.
7. Serve it with some sour cream mixed in with yogurt, salt and pepper. Serve it with naan or parathas.

Notes

If you want to make it in a kadahi, just add 2 tbsp of oil and potatoes. Keep tossing till it's all roasted and dried up.

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