1 cup Clover Bliss double cream plain yoghurt 6 medium potatoes halved lengthwise 1/2 tsp salt 1/2 tsp ground chilli 1/2 tsp garam masala 1tbsp tandoori spice 2 tbsp fresh coriander 2 gloves of garlic finely minced
For the dip ¼ cup sweet chilli 1 cup mayo 2 spring onions finely chopped
Method:
Pre-heat oven to 180°C Boil the potatoes in a large pot of salted water until it’s halfway cooked and allow to cool. In a medium sized bowl combine the Bliss yoghurt, coriander, chilli, salt, pepper, garlic, tandoori and garam masala. Toss the potatoes in the yoghurt mix until fully coated and bake for 35-40 minutes. For the dip combine the ingredients in a bowl, season to taste and serve with the tandoori roasted potatoes.
Chefs Tip: For the ultimate crispy potato, bake at a high temperature or place them into an air fryer