|Tandoori potatoes, easy to prepare and delicious to eat, can be served as a starter or as part of a main course. Skinless new potatoes are ideal for cooking this dish.|
This particular dish is best to be left to marinate for at least 1/2 -1 hour before cooking. Once marinated for the best result cook in a preheated hot oven in a roasting tray covered or alternatively under a grill for a clay oven-baked taste.
8 Medium New Potatoes (800-900g) skinned
| ||6 tsp (45g) Mr Huda's Tandoori Paste|| |
| ||2 tbsp (25ml) Extra Virgin Olive Oil || |
| ||3 tbsp Natural Yoghurt || |
| ||½ tsp Turmeric (optional)|| |
| ||Fresh Coriander (optional)|| |
1. Cut the potatoes into quarters.
2. Par boil the potatoes with the tumeric and salt and then drain.
3. When cooled, prick the potatoes (all sides) in several places with fork tines.
4. Put the potatoes in the bowl and mix the required amount of Mr Huda's Tandoori Paste, oil, yoghurt, coriander (use disposable glove when mixing, as to prevent staining your hand). And leave to marinate.
5. Put the potatoes in the bowl and mix well in to the marinade (use disposable glove when mixing, as to prevent staining your hand).
6. Leave to marinate.
1. Spread the potatoes in the roasting tray with all the excess marinade and cover.
2. Preheat the oven and then roast the potatoes until cooked, turning once.
Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint and tamarind yoghurt sauce (for recipe visit mint tamarind guide).
TIP:S When serving the roasted potatoes, baste each of the potatoes with the excess cooked marinade in the roasting tray for that finger licking taste.