Curry Roasted Potato Wedges with Raita

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Curry Roasted Potato Wedges with Raita

 

Potato Wedges:

8 large potatoes, 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

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 potato wedges: Preheat oven to 450 degrees. 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.

Yields 4 servings.

 

 

 

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