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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

Ingredients

Potatoes

  • 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

Garnish

  • 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

Instructions

  • 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.

Notes

  • 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.