Boiled baby potatoes smashed flat and roasted in olive oil until crackly, with garlic and herbs. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 1 hour.
Prep 10 min Cook 50 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic3 cloves, minced
🥔Potato750 g baby potatoes
🫙Olive Oil1/4 cup
🫙Sea Salt1 tsp
🌶️Black Pepperto taste
Optional extras
🧀Parmesan Cheese2 tbsp
🌿Fresh Parsley2 tbsp
Instructions
1
Boil the potatoes in salted water until tender, about 20 minutes; drain and steam dry.
2
Heat the oven to 220°C. Smash each potato flat on an oiled tray.
3
Brush with oil and garlic and season well.
4
Roast 25–30 minutes until deeply crisp; finish with parsley and parmesan.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Let the boiled potatoes steam dry so they crisp rather than steam.
