Tandoori wedges with raita dip

    45 min

    Potato wedges are kicked up a notch in flavour with the addition of tandoori paste and chilli powder. The creamy raita dip tempers the heat!


    2 people made this

    Serves: 4 

    • 800g Rudolph Potatoes, cut into wedges
    • 2 tablespoons rapeseed oil
    • 2 tablespoons tandoori paste
    • 1/2 teaspoon chilli powder
    • 1 tablespoon chopped fresh parsley
    • 75g mayonnaise
    • 150g natural yoghurt
    • 1 tablespoon chopped fresh mint
    • 100g cucumber - halved, deseeded and grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. 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.
    3. Bake wedges for 30 to 35 minutes, or until golden.
    4. Meanwhile, mix together the mayonnaise, yoghurt, mint and cucumber, season to taste and serve with the wedges.

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