Tandoori Potatoes

Tandoori Potatoes


  • 3-4 large potatoes, diced 3-4cm
  • 1 Tbsp flour
  • ½ cup EasiYo Greek Style Unsweetened yogurt
  • 1 Tbsp tandoori paste
  • 1 garlic clove, crushed
  • 1 tsp ginger, grated
  • Salt and pepper to taste
  • 1-2 Tbsp coriander, finely chopped


Preheat the oven to 200°C and line a large tray with baking paper.

Cover the potatoes with cold water in a medium pot, bring to the boil then simmer for 10 minutes. Drain and then return to the pot. Add flour and replace the lid before giving the pot a shake to lightly coat the potatoes.

Combine EasiYo Yogurt, tandoori paste, garlic, ginger, salt and pepper. Toss potatoes through yogurt mixture and spread out on a lined baking tray.

Drizzle with oil and bake for around 25 minutes or until crisp.

Allow to cool for 5 minutes and place in a bowl, tossing through coriander.

Serve with yogurt to dip.