Tandoori Baby Potatoes with Herb Yogurt

For the potatoes:
8 baby potatoes
Salt
2 tablespoons unsalted butter

For the tandoori marinade:
2/3 cup Greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4 to 1/2 teaspoon chili powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
Scant 1/4-ounce gingerroot, peeled weight, grated
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice or to taste

For the topping:
Generous 1 cup Greek yogurt
1/3 teaspoon freshly ground black pepper
Handful of chopped cilantro leaves
1/2 to 3/4 small onion, minced
1 green chile, seeded and minced, or to taste
1-2 tablespoons whole milk, if needed

Peel the potatoes and halve.  Bring lots of salted water to a boil in a large pan.  Add the potatoes and boil for 8 minutes.  Drain and, when cool enough to handle, use a spoon to scrape out a depression so that the potatoes look like boiled egg halves where the yolk has been removed.

Mix the ingredients for the tandoori marinade in a bowl.  Add one good teaspoon of salt.  Place the potato halves in the bowl, turn to coat in the marinade, and let marinate for 30 minutes.  

Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.

Heat the oven to 425 F.  Place the potatoes, flat side up, on a baking sheet and place on the middle shelf of the oven.  Cook for 20 to 25 minutes, or until the marinade looks properly dried.  Turn the potatoes over, move the rack to the top of the oven, and continue to cook for 8 to 10 minutes.  Turn again and cook for another 8 to 10 minutes.  They should be tender by now (check by piercing one of the largest potato halves with a knife).

Melt the butter and brush it over the potatoes.  Spoon a rounded teaspoon of topping onto each potato half and serve immediately.

Makes 16 halves.

From Indian Vegetarian Feast by Anjum Anand