Tandoori Potatoes

Ingredients

• 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

Method

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.