Tandoori Potatoes

INGREDIENTS:

8 medium new potatoes (800-900g) skinned,
6 tsp of
Mr Huda’s Tandoori Marinade paste,
1 tbsp oil,
2-3 tbsp natural yoghurt,
1 tsp Tumeric,
Fresh coriander (if available).
Tandoori Potatoes – Serves 4

Tandoori potatoes, easy to prepare and delicious to eat, can be  served as a starter or as part of a main course. Skinless new potatoes  are ideal for cooking this dish.

This particular dish is best to be left to marinate  for at least half an hour before cooking. Once marinated for the best  result cook in a preheated hot oven in a roasting tray covered or  alternatively under a grill for a clay oven-baked taste.


1st stage
1. Cut the potatoes into quarters.
2. Par boil the potatoes with the tumeric and salt and then drain.
3. When cooled, prick the potatoes (all sides) in several places with fork tines.
4. Mix the required amount of Mr Huda’s Tandoori Marinade Paste, oil, yoghurt and coriander in a bowl.
5. Place the potatoes in the bowl and mix well in to the marinade (use  disposable glove when mixing, to prevent staining your hand).

6. Leave to marinate.
Final stage- Roasting
1. Spread the potatoes in the roasting tray with all the excess marinade and cover.

2. Preheat the oven and then roast the potatoes until cooked, turning once.
Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint raitha sauce.
TIPS: when serving the roasted potatoes, baste each of the potatoes with the excess cooked marinade in the roasting tray for that finger licking taste.