Tandoori Potato Wedges
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Cooking tools:
- Grill
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking dish
- Foil pan
- Spatula
- Refrigerator
Ingredients
- One small bag (about 680 g) of yellow potato fingerlings cut in half lengthwise OR about 5 to 6 medium size potatoes cut into wedges
- ½ cup of low-fat or fat-free plain yogurt
- 2 tbsp of Patak’s® Tandoori Spice Paste
- 1 tbsp oil
- 1 jar Patak’s® Sweet Mango Chutney
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