Air fryer recipe · Starters
Tandoori Baby Potatoes
Golden baby potatoes pricked, spiced and roasted till the skin crackles.
- 35 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 275kcal
- 8.5 gprotein
- 43.8 gcarbs
- 8.3 gfat
- 5.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes400 g
- Hung curd1/3 cup
- Kashmiri chilli powder1 tsp
- Chaat masala1 tsp
- Crushed kasuri methi1 tsp
- Oil1 tbsp
Method
Par-boil the potatoes
Boil the baby potatoes with their skins on until just fork-tender but not mushy, around 10 minutes. Drain and let the steam escape so they firm up before marinating and do not fall apart.
Prick all over
Use a fork to prick each potato several times so the marinade seeps into the flesh. This tiny step is what turns a coated potato into a flavoured one, carrying the spice right to the centre.
Toss in marinade
Mix the hung curd, Kashmiri chilli, chaat masala, crushed kasuri methi, salt and oil into a thick paste. Roll the potatoes through it until they wear an even rusty-red coat that will crisp in the heat.
Rest then preheat
Leave them to marinate for 15 minutes while you preheat the basket to 200C. A hot start gives the immediate sizzle that sets the coating into a crust instead of letting it slide off.
Air-fry till blistered
Air-fry at 200C for 16 min, shaking twice so they colour on all sides. They are ready when the skins wrinkle, blister and turn deeply golden all over. Shaking keeps any one side from scorching.
