Tandoori Aaloo

Procedure:

1. Boil the baby potatoes in a pot of water until they are tender when pierced with a fork, typically for about 15–20 minutes, depending on their size. Drain the potatoes and allow them to cool slightly.
2. Once the potatoes are cool enough to handle, place them on a cutting board and gently press down on each potato with the palm of your hand to flatten them slightly. Be careful not to press too hard to avoid breaking them apart completely.
3. Heat cooking oil of your choice in a pan over medium heat for shallow frying, or preheat an air fryer according to the manufacturer's instructions.
4. If shallow frying, carefully place the flattened potatoes in the hot oil and fry them until they are golden brown and crispy on both sides, turning them occasionally for even cooking. If air frying, arrange the potatoes in a single layer in the air fryer basket and cook them at 375°F (190°C) for about 15-20 minutes, or until crispy and golden brown.
5. Once the potatoes are cooked to your desired level of crispiness, remove them from the pan or air fryer and transfer them to a serving plate.
6. Spoon a generous amount of REPEAT GUD's Tandoori Mayonnaise over the top of each potato, spreading it evenly with the back of a spoon.
7. If using, garnish the Tandoori Aaloo with chopped coriander and spring onions for added freshness and flavor.
8. Serve the Tandoori Aaloo immediately as a flavorful and indulgent appetizer or side dish. Enjoy the crispy exterior and creamy interior of the potatoes, paired with the spicy and tangy kick of REPEAT GUD's Tandoori Mayonnaise!