Yoghurt Filled Tandoori Baby Potatoes
  • 16
  • 10
  • 35
The most perfect finger food for a buffet or as an appetiser with drinks or even a starter. You can also make this into a main course with larger potatoes. In this case, we would normally take out the scraps of potatoes and use them in something else or fry them and top the potatoes for added texture.
Tandoori Marinade Kits - Classic
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Ingredients
  • 1 pack of The Spice Tailor Classic Tandoori Marinade Kit
  • 8 baby potatoes, more or less of the same size
  • 1 tbsp vegetable oil
  • Filling

  • 150g proper Greek yoghurt plus 2 tbsp extra
  • 1/3 tsp freshly ground black pepper
  • 2 tbsp chopped fresh coriander plus extra for garnish
  • 1½ level tbsp finely chopped red or spring onion
  • 1 rounded tbsp dried cranberries, raisins or chopped dried fig
Method
  1. Peel the potatoes and halve lengthways. Using a teaspoon, make and scrape out a deep depression so that the potatoes look like egg halves where the yellow has been removed; the edges should be around 1 – 1.5cm thick. Add them to a pot of boiling salted water and boil for 8 minutes or until the shells are just soft. (they can also be fried for 4 minutes for a richer dish). Remove and cool.
  2. Scrape the tandoori marinade from the pouch into a bowl and add 1 tbsp vegetable oil. Place potato halves inside and coat well.
  3. Heat the oven to 220°C (Fan 200°C/Gas Mark 7), place the potatoes flat side up on the middle shelf and bake for 25 minutes.
  4. Meanwhile, stir together the ingredients for the filling, using 1 tbsp water if necessary to loosen a little. Season to taste.
  5. Also mix the mint chutney from the chutni pouch with the extra 2 level tbsp of yoghurt and loosen again with 1 tbsp water. Taste and adjust seasoning.
  6. Once the potatoes are done, top each half with a rounded tsp of the filling. Drop over ½ tsp of the mint chutni and serve immediately with the extra mint chutni on the side.
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