Tandoori Potato Wedges Recipe
Description:
Tandoori Potato Wedges are a vibrant fusion snack that’s marinated with an aromatic blend of tandoori spices, then baked to crispy perfection. Whether you’re enjoying a cozy evening at home or hosting a gathering, this irresistible dish will surprise your taste buds and become a crowd favorite. These spiced wedges are an excellent choice for an appetizer or as a side dish with a hot cup of tea or coffee, and they pair wonderfully with a cooling dip like Tzatziki or the classic ketchup.
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potato (Aloo) | 400 grams |
| Hung Curd (Greek Yogurt) | 4 teaspoons |
| Red Chilli Powder | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Black Pepper Powder | 1/4 teaspoon |
| Oil | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves | 1 sprig, chopped |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Instructions:
-
Prepare the Potatoes:
Wash, peel, and cut the potatoes into thick wedges, ensuring that they are of uniform size for even cooking. -
Make the Marinade:
In a mixing bowl, combine the hung curd (Greek yogurt), red chilli powder, coriander powder, cumin powder, chaat masala powder, garam masala powder, black pepper powder, and kasuri methi (dried fenugreek leaves). Add salt to taste. Whisk the ingredients together until you get a smooth, well-combined paste. -
Marinate the Potatoes:
Add the potato wedges into the spice-yogurt marinade. Toss the potatoes thoroughly to coat each wedge evenly with the marinade. Cover the bowl and let the potatoes marinate for 20 to 30 minutes to absorb all the rich flavors. -
Preheat the Oven:
While the potatoes are marinating, preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper to prevent the potatoes from sticking. -
Arrange the Potatoes for Baking:
After marinating, arrange the potato wedges in a single layer on the prepared baking tray. Drizzle the wedges with oil to help them crisp up during baking. -
Bake the Potato Wedges:
Place the baking tray in the preheated oven. Bake the potato wedges for 30 to 40 minutes or until golden brown and crisp, flipping them halfway through for even cooking. The potatoes should be tender inside and crispy on the outside. -
Garnish and Serve:
Once baked, remove the wedges from the oven and garnish with freshly chopped coriander leaves for a burst of freshness. Serve your delicious Tandoori Potato Wedges hot with a side of Tzatziki or your favorite dipping sauce like ketchup or chutney.
Serving Suggestions:
Tandoori Potato Wedges make a delightful appetizer or snack for any occasion. Serve them alongside cooling dips like Tzatziki, mint chutney, or even a spicy ketchup. You can also serve them as a side dish with Indian-inspired mains such as curries or grilled meats for a perfect fusion meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 36 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sodium | 180 mg |
| Potassium | 850 mg |
Enjoy these perfectly spiced, crispy Tandoori Potato Wedges as a flavorful snack or appetizer that’s sure to impress your friends and family!
