8 large Idaho Potatoes (about 4 pounds),
well scrubbed, cut into eighths lengthwise
1/3 cup olive oil
3 to 4 tablespoons curry powder
Cooking spray
Salt and pepper, if desired
Raita (Yogurt Mint Dipping Sauce):
2 cups plain yogurt (non-fat or regular)
1 large cucumber, peeled, seeded and grated
1 cup finely chopped fresh mint
2 tablespoons orange marmalade
1/2 teaspoon roasted cumin seeds (optional)*
1/2 to 1 teaspoon salt (optional)
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon black pepper (optional)
1/2 teaspoon minced garlic (optional)
For Idaho Potato Wedges: Preheat oven
to 450° F. Spray two large baking trays with cooking spray.
In a large (gallon-sized) plastic bag,
pour about half olive oil and combine with half the curry powder.
Add half the potato wedges to bag, close tightly and toss to
coat potatoes; repeat with remaining oil, curry powder and potatoes.
Arrange coated potatoes skin side down
on the tray. Sprinkle with salt and pepper, if desired.
Bake potatoes for 30 to 45 minutes or
until well browned and crisp; switching trays (moving lower tray
to upper position) after 20 minutes. Serve hot or at room temperature
with raita.
For Raita: In a medium mixing bowl, whisk
yogurt until creamy; stir in grated cucumber, mint, marmalade
and cumin seeds, if using.
Taste sauce, then add any or all of the
optional seasonings, as desired. Transfer sauce to a serving
bowl, cover with plastic wrap and refrigerate until needed. Stir
before serving. (Raita can be prepared one day before serving.)
Makes 4 servings.
*To roast cumin seeds, place seeds in a
hot frying pan and cook for 2 - 3 minutes over medium-high heat
until they begin to turn brown. Let seeds cool on a paper towel.
Approximate nutritional analysis per serving:
287 calories, 7g protein, 30g carbohydrate, 16g fat, 106mg cholesterol,
904mg sodium (does not include optional ingredients)
Recipe and photograph provided
courtesy of Idaho Potato Commission.
