A little spicy, a little crispy, and a whole lotta delicious! This is a simple boil, smash, flavor and roast recipe but definitely a crowd pleaser.


1 ½ lb mini red/gold potatoes

1 tsp salt

2-3 tbs extra virgin olive oil

1-2 tbs tandoori masala powder/paste

½ tbs black salt (kala namak)

¼ tsp black pepper

1 tsp dried garlic chutney

Chaat masala and chopped jalapenos, mint and cilantro to garnish

Note: you can purchase the tandoori masala at your local Indian store or make it yourself (1 ½ tsp red chili powder, 1 tsp roasted cumin powder, 1 tsp coriander powder, ¼ tsp turmeric powder, ½ tsp garam masala, and 1 tbs kasoori methi)

Note: the video shows adding the jalapenos into the oil, but after making these a few times, I recommend you add them as a garnish 


1 Place potatoes in salted boiling water and cook for about 20-25 minutes or until fork tender. Drain and set aside 

2 Preheat air fryer/oven 400 F 

3 Stir in the masala powders into the oil to make a tandoori oil

4 Arrange potatoes on the baking tray in a single layer. Using a sharp knife, cut a shallow plus sign on the potatoes

5 With a flat-bottomed cup or bowl, press down gently to flatten the potatoes

6 Drizzle half the tandoori oil over the potatoes and bake for 10 min in the oven

7 Turn the potatoes over and drizzle remaining tandoori oil and bake for 5 more minutes. Note: oven times may vary

8 Sprinkle with a pinch of chaat masala. Garnish and serve with mint chutney, creamy yogurt dip or masala ketchup – enjoy them hot!

Food restrictions

🌱 Vegan friendly
🌱 Jain friendly – replace the potatoes for brussels sprouts and omit garlic

Tags: Indian, Sides, Snacks

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