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Preheat the oven to 200°C and line a large tray with baking paper.
Cover the potatoes with cold water in a medium pot, bring to the boil then simmer for 10 minutes. Drain and then return to the pot. Add flour and replace the lid before giving the pot a shake to lightly coat the potatoes.
Combine EasiYo Yogurt, tandoori paste, garlic, ginger, salt and pepper. Toss potatoes through yogurt mixture and spread out on a lined baking tray.
Drizzle with oil and bake for around 25 minutes or until crisp.
Allow to cool for 5 minutes and place in a bowl, tossing through coriander.
Serve with yogurt to dip.
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