Tandoori Potatoes
Serves 10
Ingredients:
200g Barker’s Professional Tandoori Paste
100g natural yoghurt
50ml rice bran oil
1.5kg potatoes, peeled and cut into wedges or cubes
Method:
Combine the Barker’s Professional Tandoori Paste, yoghurt and oil.
Marinate the potatoes in the paste mixture for one hour.
Spread on baking paper on an oven tray.
Roast in a preheated oven at 175°C for approximately 30 minutes until the potatoes are cooked and just browned.
Serve with a bowl of natural yoghurt as an appitiser.
HANDY HINTS:
Add 2 tbsp chopped mint to the yoghurt and use as a dip.
Roasted Vegetable Medley - replace the potatoes with a mix of peeled and cubed kumara, pumpkin and potatoes. Add 2 red capsicums (deseeded and cut into pieces) and 2 red onions (peeled and cut into chunky pieces)
This Recipe Uses:
