in India

Tandoori potatoes

updated

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Ingredients for 4 servings:

  • 750 g potatoes, waxy
  • 1 clove(s) garlic
  • 3 tbsp curry paste (tandoori)
  • 1 tbsp oil (sunflower)
  • 2 tsp caraway powder
  • some salt and pepper, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

sophisticatedly seasoned

Preheat the oven to 200°C. Grease a baking sheet well. Peel and wash the potatoes, pat them dry, and then cut them into wedges. Crush the garlic into a bowl. Add the curry paste, oil, and caraway seeds, and mix well. Season generously with salt and pepper. Toss the potato wedges in the mixture in batches, then arrange them on the baking sheet. Bake in the oven for 30-40 minutes, until they are nicely browned and crispy. Serve while hot. Serve with a yogurt and herb 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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