Ingredients

• 1 pound baby potatoes (1/2 kg potatoes)
• 3 tbsp olive oil
• 1/2 large red onion finely sliced
• Marinade:
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• salt to taste
• Herb Sauce:
• 4 tbsp cilantro/ coriander leaves
• 4 tbsp fresh mint
• 1 1/2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon juice

Directions

• Wash and cook baby potatoes for 8-10 minutes
• Drain and peel
• Mix all the ingredients for the marinade
• Add to potatoes and mix
• Put all ingredients for herb sauce in a food processor and blend
• Add 2 tbsp of the herb sauce to the potatoes and mix
• Let it sit for 30 minutes to 3 hours
• Heat oven to 450ºF (230ºC)
• Add a tbsp oil on a sheet pan
• Add potatoes to the pan. With a bottom of a measuring cup, gently smash each potato to 1/2 inch thick
• Drizzle 1 tbsp of olive oil on the potatoes
• Roast for 40-50 minutes. Flip them after 20 minutes
• Heat 1 tbsp oil
• Fry onions till golden brown and crisp. Sprinkle some salt when frying to crisp it up faster
• Once potatoes are crisp, remove and place on serving dish. Garnish with herb sauce and fried onions
• Serve hot