Make tandoori paste following the recipe directions. You’ll only need half of the paste in this recipe. Freeze the remaining paste for later use.

Place potatoes in salted boiling water. Add rosemary. Cook potatoes for about 30 minutes or until tender. Remove rosemary sprig. Drain. Set aside.

Preheat oven to 200 C / 400 F. Line a baking tray with baking paper. Set aside.

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

With a flat bottomed cup or small bowl, press down gently to flatten the potatoes.

Spread a little tandoori paste on them. Drizzle with oil. Bake for 20-30 minutes.

Garnish with coriander (cilantro) leaves. Serve with mint chutney.