Tandoori Masala Mini Baked Potatoes recipe

Bitesize and bursting with flavour, these Tandoori Masala Mini Baked Potatoes are made with a delicious dollop of Fortnum’s Tandoori Masala and Colonel Skinner Mango Chutney.

Ingredients

Serves 4-6 as a starter or as a party canapé

750g mini or baby potatoes

1 tbsp olive oil

sea salt

1 tsp Fortnum’s Tandoori Masala

4 tbsp Fortnum’s Chutney

75ml crème fraîche

small bunch of chives, finely chopped

Sea salt and freshly ground black pepper

How to Cook

STEP 1

Heat oven to 190°C/170°C fan/gas 5.

STEP 2

Place the potatoes in a medium bowl, then toss with the oil, masala spice and salt.

STEP 3

Arrange the potatoes on a baking sheet and bake for 30-40 minutes, shaking half way through cooking, until golden brown and tender.

STEP 4

Remove from the oven and allow to cool for 10-15mins.

STEP 5

Arrange the potatoes on a serving plate or board.To serve, add a scant teaspoon of crème fraîche to each, then top with a tiny bit of chutney. Finish by sprinkling over some chopped chives and a little freshly ground black pepper.