tandoori potato wedges
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Baked Tandoori Potato Wedges with Cucumber Avocado Lime Dip

Baked spicy potato wedges seasoned with a tandoori masala rub. These potato wedges are crispy on the outside and remain moist inside thanks to an easy but particular method of preparation.
Course: Side Dish
Cuisine: Indian
Keyword: baked potato wedges, tandoori
Servings: 3 - 4 servings
Author: Teenuja Dahari - veganlovlie.com

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

Check out the homemade tandoori masala spice mix recipe from the blog -  https://veganlovlie.com/easy-homemade-tandoori-masala-spice-mix-recipe/
 
Link to original recipe - Baked Tandoori Potato Wedges with Cucumber Avocado Lime Dip - https://veganlovlie.com/baked-potato-wedges-tandoori-masala-cucumber-avocado-lime-dip/