Tandoori Potato Wedges

Tandoori Potato Wedges

I’m a pretty healthy eater over all but once in a while I get a craving for things that maybe aren’t always so healthy. Pub food is one of those things. I’m not a huge wing fan but I do love a good plate of nachos and I can’t turn down good onion rings either. And potato wedges. Dripping with cheese with some nice chunks of bacon and dipped in some creamy sour cream. Crispy, gooey and, of course, greasy. It always seems like a good idea at the time but the next day my stomach, and my gall bladder tell me otherwise. Of course it is possible to make potato wedges at home that aren’t so bad for you, but they can be a bit, well, boring. But these Tandoori Potato wedges, infused with Patak’s Tandoori Curry Paste are anything but boring. And not only are they a treat packed full of flavour but they are low in fat and won’t leave you with that greasy pub food hangover.

Tandoori Potato Wedges
Author: 
 
Ingredients
  • One small bag (about 680 g) of yellow potato fingerlings cut in half lengthwise OR about 5 to 6 medium size potatoes cut into wedges
  • ½ cup of low fat or fat free plain greek yogurt
  • 2 tablespoons of Patak's Tandoori Curry Paste
  • About 1 tablespoon of olive oil
Instructions
  1. Put the potato wedges in a pot of cold water and place on the stove over high heat.
  2. Bring to a boil and continue to boil for 5 minutes until the potatoes are just slightly tender
  3. Drain and remove from heat.
  4. Mix the greek yogurt and Tandoori Curry Paste together in a small bowl.
  5. Place the potato wedges in a medium size bowl or container and mix in the yogurt/tandoori mixture, coating the potatoes well.
  6. Cover and place in the fridge for at least 2 hours (you make them up the day before you want to cook them).
  7. To cook in the oven spread the wedges in a baking dish, dizzle with the olive oil and cook in a 425 oven for 10-15 minutes or until they are slightly brown and start to crisp. Turn them about half way through cooking.
  8. To cook on the grill place the wedges in a foil pan, drizzle with olive oil and cook over medium high heat for about 10-15 minutes until they are slightly brown and start to crisp. If you are cooking them over the grill you will want to turn them more frequently to avoid burning.
  9. Serve with ketchup, greek yogurt or your favorite dipping sauce.

These wedges were a huge hit in our house.  The flavour is unique yet not overwhelming and the Tandoori flavour pairs perfectly with potatoes.

For more recipe inspiration from Patak’s be sure to visit the Patak’s website and visit the  Good Korma blog.  You can also connect with Patak’s on Twitter and Facebook.

I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. 

 

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