Crispy on the outside and tender on the inside, these grilled Tandoori Potatoes are a simple, flavorful summer side dish for any barbecue meal.
When the barbecue is fired up, it is easy to focus on the main dish. Steaks, burgers, chicken, pork, and other grilled favorites usually get all the attention, while the side dishes are still prepared indoors. But the grill can do much more than cook meat. It can handle vegetables, potatoes, and even a full meal at once, which means less time in the kitchen and fewer dishes to wash afterward.
These Tandoori Potatoes are a delicious reminder that a good barbecue side dish does not need to be complicated. Diced red potatoes are tossed with oil and Tandoori curry paste, then cooked on the grill until they become soft and tender inside with a lightly crisped, seasoned exterior. The bold color and warm spice of the Tandoori paste make the potatoes look beautiful on the plate and taste even better alongside grilled chicken, steak, pork, or burgers.
This easy grilled potato recipe is especially handy for summer cooking. Everything is prepared in one bowl, transferred to an aluminum tray, covered, and placed directly on the barbecue. There is no need to turn on the oven, boil potatoes first, or make a long list of ingredients. With only three main ingredients, this recipe is quick enough for a weeknight dinner but flavorful enough for a backyard cookout.
If you enjoy diced and seasoned potatoes, this Tandoori version is a fun way to add a new flavor to a familiar favorite. The potatoes keep their skins on, which saves prep time and gives the finished dish a rustic texture. The Tandoori curry paste blends easily with the oil, coating each potato piece with rich seasoning before it goes on the grill.
Tandoori Potatoes on the Grill
Ingredients
1/4 cup oil
2 Tbsp Patak’s Tandoori Curry Paste
3 large red potatoes
Directions
Wash the potatoes well and dice them with the skins left on. Try to keep the pieces close in size so they cook evenly on the barbecue. Place the diced potatoes in a large bowl.
Pour the oil into a measuring cup up to the 1/4 cup line. Add the Tandoori curry paste and whisk until the mixture is smooth and combined. Pour the seasoned oil over the diced potatoes and toss well, making sure the potatoes are evenly coated.
Place the coated potatoes in an aluminum plate or grill-safe foil tray. Cover the tray with tinfoil and seal the edges tightly to help the potatoes steam and cook through. Barbecue over medium heat for 30 to 35 minutes, or until the potatoes are tender. Carefully open the foil when checking, as hot steam may escape.
Tandoori Potatoes
Crispy on the outside and tender on the inside, these barbecued Tandoori Potatoes are an easy and flavorful summer side dish.
10 minutes
35 minutes
45 minutes
Ingredients
- 1/4 cup oil
- 2 Tbsp Patak’s Tandoori Curry Paste
- 3 large red potatoes
Instructions
Wash the potatoes and dice them with the skins on. Place the diced potatoes in a large bowl.
Measure 1/4 cup oil into a measuring cup. Add the Tandoori curry paste and whisk until fully mixed. Pour the mixture over the potatoes and toss until the pieces are well coated.
Transfer the potatoes to an aluminum plate or foil tray. Cover with tinfoil and seal the edges. Barbecue over medium heat for 30 to 35 minutes, or until the potatoes are tender.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 332
Total Fat: 14g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 0mg
Sodium: 202mg
Carbohydrates: 46g
Fiber: 4g
Sugar: 3g
Protein: 5g
Nutrition information is estimated based on the ingredients and cooking instructions described in this recipe and is intended for informational purposes only. Nutrition details may vary depending on preparation methods and the origin of ingredients used.
These grilled Tandoori Potatoes have the kind of color and flavor that make a simple side dish feel special. The seasoning gives the potatoes a warm, savory taste, while the barbecue helps create a satisfying texture. They are especially good when served hot from the grill with other summer favorites.
For best results, cut the potatoes into bite-sized pieces and toss them thoroughly so every piece gets a good coating of the Tandoori mixture. Keeping the foil sealed during cooking helps the potatoes become tender, while the grill adds that outdoor barbecue flavor. Once they are done, serve them right away as a side dish for grilled chicken, pork, steak, burgers, or any meal that needs a bold potato recipe.
For more recipe inspiration, visit the Patak’s website.
Try Also
Tandoori Chicken Wings
I am part of the Patak’s Canada ambassador program and receive special perks as part of my affiliation with this group. The opinions on this blog are my own.