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.