Tandoori Potatoes with Yoghurt & Mango Chutney
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Tandoori Potatoes with Yoghurt & Mango Chutney
Recipe By Michael Weldon
Ingredients
8 medium potatoes, skin on, washed (Coles 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
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.
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.
Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving.
