Tandoori Patata Bravas

There is something magical about the smell of fresh from the oven /grill food loaded with spices. The slight char elevates the dish to a whole new level! I present to you the Tandoori (tan- dew- ree) patata bravas aka Oven baked Indian potatoes with a Spanish twist.

Growing up, potatoes were a must have staple in the house so much so that I almost lost interest in this glorious vegetable for a while. Really, when you combine tandoori flavors with the Spanish flavors, you can’t get any better than this. And the potatoes fo a mighty fine job of bringing it all together.

I do like to boil my potatoes and peel them to make sure the flavors go in all the way. But if you are pressed for time or simply don’t feel like going all the way, just boil the potatoes and skip the peeling. Make sure you wash them really well before boiling.

To add an extra layer of flavor, smash the potatoes ever so slightly when done and sprinkle with sea salt and a drizzle of lime juice. You can thank me later 🙂 Be generous with the chopped cilantro – you could also substitute it with some parsley or chives as well.

And there you have it, baby potatoes cooked to perfection and ready to be the star at your table!

Tandoori Patata Bravas

Potatoes loaded with Indian flavors and a Spanish flair
Prep Time30 mins
Cook Time40 mins
Resting Time3 hrs
Total Time1 hr 10 mins
Course: Appetizer, dinner, Lunch, spring, summer, tapas
Cuisine: Indian, Spanish, Tapas
Keyword: appetizers, dinner, lunch, one-pan, potato, sides, tapas
Servings: 6



  • 1.5 lbs baby potatoes boiled and peeled
  • 1/2 cup yogurt
  • 1 no shallot finely chopped
  • 1/4 cup tomato puree/ fresh or store bought
  • 1 tbsp fresh ginger paste
  • 1 1/2 tbsp fresh garlic paste
  • 1 tsp smoked paprika
  • 1 tsp red chilli powder/kashmiri red chilli
  • 1/2 tsp turmeric powder/ haldi
  • 1 1/2 tsp coriander powder/ dhania powder
  • 1 tsp garam masala
  • 2 tsp methi leaves/kasuri methi crushed
  • 2 tsp salt adjust to taste


  • 1/3 cup fresh cilantro chopped

Serving Sauce

  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1/2 tsp lime juice fresh
  • 1/2 tsp red pepper flakes
  • salt to taste


  • Make small slits in the potatoes as it is easier to peel them once boiled.
    Boil the potatoes on high for 5 minutes or one whistle in a regular pressure cooker.
    If using a saucepan boil till potatoes feel tender but not falling apart.
  • Once cooled, peel potatoes rub with salt and turmeric and set aside for 10 minutes.
  • Next mix all the ingredients together in a bowl and then add the potatoes to the mix. Place in refrigerator for 3 hours or overnight if possible.
  • Preheat oven to 375 deg F and prepare a sheet pan with some cooking spray.
  • Spread the marinated potatoes evenly on the sheet pan and bake for 35 -40 minutes tossing it every 15 minutes. Cook evenly till the nice crisp forms on top.
  • Garnish with chopped cilantro and some sea salt.
  • To serve, mix the sauce ingredients together. Serve  the potatoes on the pan or in a bowl with the sauce.
  • See notes for serving suggestions.


  • You can make the potatoes ahead and broil them for 3-5 minutes right before serving.
  • The potatoes can also be made in a cast iron pan but add a bit of oil to the hot pan before the marinated mixture to it.
  • These potatoes are great as appetizers or rolled up any flatbread, naan with a smear of the yummy sauce.

This one- pan meal will be a great addition to your spring and summer evenings. Easy, delicious and one of my family favorites. Try the recipe and do tag beyond curry in your instagram feed.

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