Tandoori Mint Potato Wedges.


The scent that wafts while these wedges cooks is extraordinarily DELICIOUS. The curries and yogurt bake into a savory crispy layer onto the potatoes. And, get this… they aren’t fried, they are baked. That has to count for something, doesn’t it!?

1 or more potatoes (depending on how many people are eating your delightful appetizers) cut into wedges.
1 tbsp of mint-cilantro chutney
1 tbsp of sambhar powder (you can get this at any Indian store or make your own… stay tuned for a recipe on that)
1 tsp of coriander powder
1 tsp of garam powder
1 cup of yogurt
Oil of your choice

In a bowl, combine yogurt, sambhar powder and the rest of the spice. First, toss your potato wedges in oil. You don’t need to salt and pepper unless you would like that extra pow. Then, toss the wedges generously in the yogurt mixture. Bake at 400* for about 20 minutes. Serve hot. Eat with sandwiches, paninis, or just as a snack. 🙂

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