Tikka Potato Wedges & Dip

9:28 pm on 25 June 2007

These potato wedges are great to serve at a party or as a light snack, but they also make a wonderful alternative to roast potatoes.  Originally from the western coast of India, it has become a Pathak family favourite.

(Serves 8)


  • 1 kg (2 lb) potatoes
  • 4 tablespoons vegetable oil
  • 4 tablespoons Patak’s Tikka Masala Curry Paste
  • 1 tablespoon plain (all-purpose) flour
  • 2 tablespoons sour cream
  • ½ tablespoon chives, chopped
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground paprika


Cut the potatoes into wedges and boil until they are just cooked through but still firm. Drain.

In an ovenproof dish mix the oil, flour and Patak’s Tikka Masala Curry Paste together, making sure there are no lumps. 

Toss the potatoes into the dish and shake around so all wedges are coated with the Tikka marinade.

Roast in a moderate oven (180°C/350°F/gas) for about 35 minutes, or until golden brown and crispy.

In a bowl mix the sour cream, chives, lemon juice and paprika together.  Serve alongside the potato wedges for a tasty snack.

Match with


Asahi Dry

From Nine To Noon

Find a Recipe

or browse by title