Tandoori Wedges with Raita Mayo Dip
Over a year ago
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Cook: 30 mins
Serves: 4
Ingredients
- 800g Rudolph Potatoes, cut into wedges
- 2 tbsp rapeseed oil
- 2 tpsb Tandoori Paste
- ½ tsp Chilli powder
- 1 tbsp chopped parsley
- 75g mayonnaise
- 150g tub Natural Yoghurt
- 1 tbsp chopped mint
- 100g cucumber, halved, deseeded and grated
Accompaniment
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Method
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1
Preheat the oven to 200oC, gas mark 6.
Place the potato wedges in a large food bag or bowl.
Mix together the oil, Tandoori paste, chilli powder, parsley and seasoning and toss into the potatoes to evenly coat. Transfer to a large baking tray. Bake for 30-35 minutes until golden.
Meanwhile, mix together the mayonnaise, yogurt, mint and cucumber, season to taste and serve with the wedges.
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