Tandoori Potato Wedges




2 1/2 hours


30 min

Is there anything better than a delicious meal that’s easy to make? You’ll be surprised at what a little help from Patak’s® can do!


  • 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 yogurt
  • 2 tbsp of Patak’s® Tandoori Spice Paste
  • 1 tbsp oil
  • 1 jar Patak’s® Sweet Mango Chutney


  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 min until the potatoes are just slightly tender. Drain and remove from heat.
  3. Mix the yogurt and Patak’s® Tandoori Spice Paste together in a small bowl.
  4. Place the potato wedges in a medium-sized bowl or container and mix in the yogurt/tandoori mixture, coating the potatoes well.
  5. Cover and place in the fridge for at least 2 hours (make them up the day before you want to cook them).
  6. To cook in the oven, spread the wedges in a baking dish, drizzle with the oil and cook in a 190°C/375°F oven for 10-15 min or until they are slightly brown and start to crisp. Turn them about halfway through cooking.
  7. 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 min 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.
  8. Serve with Patak’s® Sweet Mango Chutney.

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