Tikka Potato Wedges and Dip

A great alternative to roast potatoes.


  • 1 kg potatoes
  • 4 tblsp tikka masala curry paste
  • 4 tblsp vegetable oil
  • 1 tblsp plain flour
  • 2 tblsp soured cream
  • 1/2 tablespoon chives (chopped)
  • 1 tsp lemon juice
  • 1/4 teaspoon ground paprika


  1. Cut the potatoes into wedges, leaving the skin on if preferred, and boil in water until they are just cooked through but still firm. Drain.
  2. In an ovenproof dish mix the oil, flour and Tikka Masala Curry Paste together, making sure there are no lumps.
  3. Toss the potatoes into the dish and shake around so all wedges are coated with the Tikka marinade.
  4. Roast in a moderate oven 180C (350F/Gas 4) for about 35 minutes, or until golden brown and crispy.
  5. In bowl mix the sour cream, chives, lemon juice and paprika together. Serve alongside the potato wedges for a tasty snack.


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