Before adopting a vegan lifestyle, the customary Sunday chicken roast infused with tandoori masala rub — that mum used to make — nevertheless fell short of my palate for foods of the plant kingdom. It was the baked potato wedges blanketed in the lush warm spice mix that stole my heart with unreserved audacity. Being called for in so many dishes and preparations, however they were prepared, potatoes never failed to round off any meal to the satisfaction of every family member. Whether mashed, roasted, sauteed, fried, cooked in sauces or as part of a one pot meal, they were copiously gorged on with much more heartiness than probably anything else.
Often shunned as an unhealthy food, potatoes — when prepared the right way — do however make a healthy nutritious addition to a meal. I need no further reasons to gladly call upon these starchy roots to steal the show at most (if not all) dinner tables. Inspired by my mum’s sumptuous baked tandoori potatoes, my version produces a crispy outer layer contrasting with a soft moist centre.
This is achieved by first steaming the wedges for about 7 minutes, creating a starchy film on the surface — that’s the secret to the crispy outer layer — and a semi-cooked interior. When spices are dusted on, they adhere effortlessly. With little or no oil at all, these potatoes roast in a 200-degree Celsius (400-degree Fahrenheit) oven to an optimum crispiness on the outside. Thanks to the pre-steaming, the interior retains more moisture for an unbelievably superior texture.
The simplicity of this dish relies greatly on key elements to jolt the flavours. A dash of fresh lemon juice, as is typical in tandoori seasoning, adds a contrastingly beautiful tang to the warming notes of paprika, cumin and garam masala in the spice mixture.
Watch the video for the step by step process.
Oven Baked Crispy Potato Wedges with Tandoori Masala Rub
Ingredients (serve 3 – 4)
5 medium-sized red or white potatoes
1-2 tablespoons tandoori masala (store-bought or make your own)
1 tablespoon freshly squeezed lemon juice
A drizzle of olive oil (optional)
Salt to taste
Add enough water for steaming in a large pan with a steamer rack. Cover and let the water heat up.
Meanwhile prepare the potatoes.
Wash potatoes thoroughly. You may peel them if you wish but I like to leave the skin on for this preparation.
Cut the potatoes in half, then each half into thirds or quarters to make wedges.
Place the potato wedges on the steamer rack. Cover and steam for about 7 minutes or until a starchy film forms on the surface. Do not overcook the potatoes at this stage. We want them to be less than half cooked.
Preheat the oven at 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
Remove the potatoes from the steamer and place in a large mixing bowl. Sprinkle the tandoori masala. Squeeze on some lemon juice and drizzle some olive oil (if using). Toss or mix with a wooden spoon (as potatoes will be still hot) until the potatoes are evenly coated with the spices.
Place on the baking tray and place in the oven. Bake for 15 minutes. Remove from the oven. Turn the potatoes over so that they become evenly crispy on all sides. Bake for another 5 minutes.
Remove from the oven and serve warm with your favourite dipping sauce or a refreshing cucumber-avocado dip (recipe below).
Cucumber, Avocado and Lime Dip
Ingredients
1 British cucumber, peeled
1 avocado
Juice from 1/2 lime
1 tablespoon maple syrup (or other sweetener)
1/2 teaspoon (just a pinch) nutritional yeast (optional)
2-3 mint leaves (or a few coriander leaves)
Salt and pepper to taste
Place all ingredients in a blender and process until smooth. Serve right away or chill for 30 minutes to one hour before serving.
Baked Tandoori Potato Wedges with Cucumber Avocado Lime Dip
Ingredients
Baked Tandoori Potato Wedges
- 5 medium-sized red or white potatoes
- 1 - 2 tablespoons tandoori masala, store-bought or make your own using my easy tandoori masala recipe
- 1 tablespoon freshly squeezed lemon juice
- A drizzle of olive oil, optional
- Salt to taste
Cucumber, Avocado and Lime Dip
- 1 British cucumber, peeled
- 1 avocado
- Juice from 1/2 lime
- 1 tablespoon maple syrup, or other sweetener
- 1/2 teaspoon just a pinch nutritional yeast (optional)
- 2 - 3 mint leaves, or a few coriander leaves
- Salt and pepper to taste
Instructions
Baked Tandoori Potato Wedges
- Add enough water for steaming in a large pan with a steamer rack. Cover and let the water heat up.
- Meanwhile prepare the potatoes.
- Wash potatoes thoroughly. You may peel them if you wish but I like to leave the skin on for this preparation.
- Cut the potatoes in half, then each half into thirds or quarters to make wedges.
- Place the potato wedges on the steamer rack. Cover and steam for about 7 minutes or until a starchy film forms on the surface. Do not overcook the potatoes at this stage. We want them to be less than half cooked.
- Preheat the oven at 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
- Remove the potatoes from the steamer and place in a large mixing bowl. Sprinkle the tandoori masala. Squeeze on some lemon juice and drizzle some olive oil (if using). Toss or mix with a wooden spoon (as potatoes will be still hot) until the potatoes are evenly coated with the spices.
- Place on the baking tray and place in the oven. Bake for 15 minutes. Remove from the oven. Turn the potatoes over so that they become evenly crispy on all sides. Bake for another 5 minutes.
- Remove from the oven and serve warm with your favourite dipping sauce or a refreshing cucumber-avocado dip (recipe below).
Cucumber, Avocado and Lime Dip
- Place all ingredients in a blender and process until smooth. Serve right away or chill for 30 minutes to one hour before serving.
Video
Notes
OMG! This recipe is the kind go stuff that occurs in my dream! That sauce is perfection!
This looks like my type of side. Great chutney idea!