Curry Roasted Idaho Potato Wedges with Raita
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.
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
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 (230°C). 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 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.