Roasted curry-flavored potato wedges, crispy on the outside and tender on the inside, are served with a yogurt and cucumber mint raita for dipping.

Curry Roasted Idaho Potato Wedges with Raita

Idaho Potato Wedges:

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)

1. For Idaho Potato Wedges: Preheat oven to 450°F (230°C). Spray two large baking trays with cooking spray.
2. 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.
3. Arrange coated potatoes skin side down on the tray. Sprinkle with salt and pepper, if desired.
4. 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.
5. For Raita: In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using.
6. 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 to 3 minutes over medium-high heat until they begin to turn brown. Let seeds cool on a paper towel.

Recipe and photograph provided courtesy of Idaho Potato Commission.