Tandoori Potato Wedges




2 1/2 hours


30 min

Is there anything better than a delicious meal that’s easy to make? You’ll be surprised at what a little help from Patak’s® can do!


  • One small bag (about 1 ½ lb) of yellow potato fingerlings cut in half lengthwise OR about 5 to 6 medium size potatoes cut into wedges
  • ½ cup plain yogurt
  • 2 tbsp Patak’s® Tandoori Marinade Paste
  • 1 tbsp oil
  • Patak’s® Sweet Mango Chutney (optional)


On the stove:

  1. Put the potato wedges in a pot of cold water and place on the stove over high heat.
  2. Bring to a boil and continue to boil for 5 min until the potatoes are just slightly tender.
  3. Drain and remove from heat.

In the oven:

  1. Pre-heat oven to 375°F.
  2. Spread the wedges in a baking dish, drizzle with the oil and cook for 10 to 15 min or until they are slightly brown and start to crisp.
  3. Turn them about halfway through cooking.

On the Grill:

  1. Place the wedges in a foil pan, drizzle with olive oil and cook over medium-high heat for about 10 to 15 min until they are slightly brown and start to crisp.
  2. Turn them more frequently to avoid burning.


  1. Mix the yogurt and Patak’s® Tandoori Marinade Paste together in a small bowl.
  2. Place the potato wedges in a medium-size bowl or container and mix in the yogurt/Tandoori mixture, coating the potatoes well.
  3. Cover and place in the fridge for at least 2 hours.
  4. Serve with Patak’s® Sweet Mango Chutney.