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Tandoori baked potatoes with coriander and cucumber dip

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Ingredients for 2 servings:

  • 750 g potatoes
  • 3 tbsp vegetable oil
  • 1 tbsp tandoori masala
  • 1 tsp salt
  • 400 g soy quark (quark alternative)
  • 1 onion(s)
  • 1 garlic clove(s)
  • ½ bunch coriander
  • ¼ cucumber(s)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Combine the dip ingredients in a blender and season with salt and pepper. Place the dip in the refrigerator to infuse. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Combine the oil, seasoning, and salt in a bowl. Wash and dry the potatoes, and cut them into wedges or pieces. Add the pieces to the bowl and toss well until all the potatoes are coated with oil. Spread the potatoes on a baking sheet and bake for 40 minutes, until crispy. Serve with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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