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Courtney Roulston’s Tandoori Potatoes with Yoghurt and Mango Chutney

Crispy , Warm and Cozy potatoes with a hint of spice paired with a dollop of sweet yoghurt and mango!

45 mins TOTAL TIME
This recipe calls for

Patak’s Tandoori Paste Marinade 295g

Patak’s Tandoori Paste Marinade is a mild…

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This recipe calls for

Patak’s Mango Chutney 340g

Our mild mango chutney is a delicious…

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  • 8 medium potatoes, skin on, washed (red royal, desiree or sebago)

  • 2 tbs Patak`s tandoori paste

  • 4 tbs extra virgin olive oil

  • sea salt to taste

  • 2/3 cup Greek yoghurt to serve

  • 2-3 tbs Patak`s mango chutney, to serve

  • 1 shallot, peeled slice into rings to serve

  • 1 cup coriander sprigs to serve

  • 1 lime, cut in wedges for garnish


  1. Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt.

  2. Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

  3. Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. Serves 4-6.

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This recipe calls for

Patak’s Mini Pappadums Plain 75g

Patak’s Mini Pappadums Plain are deliciously light…

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