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
1/2 cup of low fat or fat free plain greek yogurt
2 tbsp of Patak's Tandoori Curry Paste
1 tbsp of olive oil
Put the potato wedges in a pot of cold water and place on the stove over high heat. Bring to a boil and continue to boil for 5 minutes until the potatoes are just slightly tender Drain and remove from heat.
Mix the greek yogurt and Tandoori Curry Paste together in a small bowl.
Place the potato wedges in a medium size bowl or container and mix in the yogurt/tandoori mixture, coating the potatoes well.
Cover and place in the fridge for at least 2 hours (you make them up the day before you want to cook them).
To cook in the oven spread the wedges in a baking dish, dizzle with the olive oil and cook in a 425 oven for 10-15 minutes or until they are slightly brown and start to crisp. Turn them about half way through cooking.
To cook on the grill place the wedges in a foil pan, drizzle with olive oil and cook over medium high heat for about 10-15 minutes until they are slightly brown and start to crisp. If you are cooking them over the grill you will want to turn them more frequently to avoid burning.
Serve with ketchup, greek yogurt or your favorite dipping sauce