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Courtney Roulston’s Tandoori Potatoes with Yoghurt & Mango Chutney

Enjoy aromatic Tandoori Potatoes balanced perfectly with sweet mango chutney and yoghurt on top.

DIFFICULTY
SPICE LEVEL
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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Ingredients

  • 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

Method

  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 as a side/snack. 

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