Tandoori Wedges with Raita Mayo Dip
Over a year ago
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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
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
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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