Quick weeknight · Vegetarian
7 August 2025
Crispy Tinned Potatoes with Tandoori Dip
Yeh, they’re tinned potatoes, and I like them…
Ingredients
- 3–4 dried chilli, stalks removed
- 2 capsicum, core removed, cut in chunks
- 1 onion, cut in chunks
- 2 red chilli, halved
- 2 cans tinned potatoes
Oil
- 1 tbs tandoori spice blend
- ½ tbs turmeric
- 1 cup raw cashews
- 1 tbs olive oil
- ½ cup coriander leaves
- 2 tbs plain yoghurt
- Olive oil, to dress
- Crumbled paneer, to serve
- Coriander leaves, to serve
Method
- Preheat the oven to 230°C fan-forced. Steep dried chilli in a small bowl with boiling water, allow to sit and soften.
- On a large oven tray place the capsicum, onion and chilli, dress with olive oil and season with salt, give a good toss to coat. Place in oven and cook until slightly charred and softened (about 20 minutes)
- On another lined oven tray place the potatoes, with your hand, gently squish the potatoes so you get some nice cracks and edges which will become crisp. Drizzle with oil and season with salt, toss to coat. Place into oven and cook for 25–30 minutes or until crisp and golden.
- Once capsicum, onion and chilli is cooked add to a blender along with steeped dried chilli, plus about 2 tbs of the steeping liquid, add the spice mix, turmeric, cashews, oil, coriander and yoghurt and season well with salt to taste. Blitz to a nice chunky dip (you don't want this too smooth or too watery!)
- Serve it all up with a layer of the capsicum dip, the potatoes and then top with crumblings or paneer, coriander leaves and a drizzle of olive oil to dress.
Notes
Tandoori spice blend: for this recipe I used @raginisspice.
You’ll find paneer at Indian grocers and larger supermarkets.
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