Servings : Serves 4-6
These cute little new potatoes with their crisp spicy coating and soft fluffy middles are a powerhouse of flavour and make the perfect accompaniment for roasts, baked fish or chicken and many other meals. They are delicious even on their own, with a garlic mayo dip or some ketchup, chutney or chilli sauce drizzled on top. YUMMY!
- 1 kg baby potatoes (about 25-30 tiny potatoes)
- 1/4 cup warm melted butter (or olive oil)
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp paprika powder
- 1 tsp tandoori masala
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp garlic paste
- 1 lemon's juice
- 1/4 tsp dried oregano or herbs of your preference (optional)
- 1 tbsp finely chopped fresh coriander
You can adjust or alter the spices to suit your personal tastes.
Scrub the potatoes well, put them in a pan and cover them with water. Sprinkle 1 tsp. salt and bring to a boil. Let them boil for just 10 minutes. Drain the water.
At this stage I like to peel the potatoes, but you can leave them with their skins on if you prefer them that way.
Whisk the warm melted butter with all the rest of the ingredients. Pour this dressing on the potatoes and stir them well to ensure they are well-coated.
You can refrigerate the potatoes at this stage to further infuse the flavour into the potatoes until you are ready to bake them.
Next, spill the potatoes onto a greased/lined tray. Preheat your oven at 180 C. Bake the potatoes for about 30 minutes, turning them over midway through the baking time to make sure all sides are crisp and perfectly done. Once ready, remove them from the oven, sprinkle freshly chopped coriander for garnish and serve immediately. These potatoes are best when freshly made.