Place the potato wedges in a large food bag or bowl. Mix together the oil, tandoori paste, chilli powder, parsley and seasoning and toss into the potatoes to evenly coat. Transfer to a large baking tray.
Bake wedges for 30 to 35 minutes, or until golden.
Meanwhile, mix together the mayonnaise, yoghurt, mint and cucumber, season to taste and serve with the wedges.