Roasted Tandoori Potatoes

I love potatoes!  I love potatoes so much that I add them to just about most curries I make.  Usually when I make Khorma, my plate will have more potatoes than meat.  So when I got the opportunity to come up with a recipe using The Little Potato Company's Creamer Potatoes I jumped on the chance.

Picture courtesy of The Little Potato Company

The Little Potato Company sent me samples of their Something Blue and Blushing Belle Creamer Potatoes.  Their Something Blue Creamer Potatoes have a blue/purple skin but inside they have a yellow flesh with purple streaks.  The Blushing Belle Creamer Potatoes have a red skin with a yellow flesh.  The Little Potato Company Creamer Potatoes are fully mature.  Some of the other mini potatoes you find in the grocery store are actually prematurely killed crops or off-grades.  I found The Little Potato Company Creamer Potatoes to be much more tasty than the other mini potatoes I have tried in the past.  The potatoes are small and tender.  I loved that they come pre-washed and only take 30 minutes to roast.

The Little Potato Company is a Canadian company with it's head office in Edmonton, Alberta and their products can be found throughout North America.  They pride themselves on producing potatoes that have "outstanding flavours, great texture and better nutrition."

Lately I've been baking a lot of Tandoori Chicken which everyone has been loving.  So I thought it would be a great idea to use the same spices on potatoes.  They turned out delicious!  These are on the spicy side so if you like your food mild, reduce the lal mirchi/cayenne pepper and green chilli.  For the Tandoori Masala I like to use Kissan brand.  If you use a different brand, you may have to adjust the amount of salt.

Roasted Tandoori Potatoes

one 1.5 lb bag of Something Blue or Blushing Belle Creamer Potatoes
2 tsp tandoori masala
1/4 tsp lal mirchi/cayenne pepper
1/8 tsp ground cumin
1/8 tsp ground coriander
2 tsp adrak laysan (ginger garlic paste)
1 tbsp yogurt
2 tbsp canola oil
1 tbsp minced fresh coriander
1 green chilli, minced (remove the seeds if you would like it less spicy)

Preheat oven to 400°F.  Put a 9x13 baking dish in the oven as it preheats.

In a large bowl, add all the ingredients except for the potatoes.  Mix well.

Slice the potatoes in half and add to the tandoori mixture.  Mix well.

Once the oven is ready, add the potatoes to the dish that was warming up in the oven.  You will hear a sizzle.  Heating the dish up helps to prevent the potatoes from sticking.

Bake the potatoes for approximately 30 minutes, mixing every 10-15 minutes, until tender.  Allow to cool slightly before enjoying!

Disclaimer: I received free samples for this post.  All opinions are my own.