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This Thanksgiving I decided to make a very unusual turkey – Tandoori Turkey. However, 2 of my friends that celebrated with me are vegetarians. I really wanted them to experience the tandoori marinade I made for the turkey, so I decided to make roasted potatoes with the marinade. Wow…these were fantastic. I’m so glad I decided to create this dish. I will definitely make these again.

INGREDIENTS

  • 2.5 lbs small potatoes (such as red nugget or fingerling)
  • 1/2 tbsp extra virgin olive oil
  • 1 cup plain whole-milk yogurt
  • 2 tbsp chopped peeled ginger
  • 2 tbsp high quality bottled lime juice
  • 1 tbsp finely chopped garlic
  • 1 tbsp paprika
  • 1/2 tablespoon tandoori masala
  • 1/2 tablespoon garam masala
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Rinse and quarter potatoes. Toss with olive oil and place in a 13X9″ baking pan. Set aside.
  3. Combine yogurt through salt in a blender.
  4. Toss 1/2 cup yogurt marinade with potatoes, or enough of the marinade to evenly coat the potatoes.
  5. Bake for 30-40 minutes, stirring after every 10 minutes to prevent sticking.
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