Curry Roasted Idaho® Potato Wedges with Raita

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Curry Roasted Idaho® Potato Wedges with Raita
  • Duration
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  • ServingsServings

Ingredients

  • 8 large Idaho Potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise
  • 1/3 cup olive oi
  • 3 - 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)l

Preparation

Preparation

1 Preheat oven to 450° F. Spray two large baking trays with cooking spray.

2 In a large (gallon-sized) plastic baggie, pour about half olive oil and combine with half the curry powder.

3 Add half the potato wedges to baggie, close tightly and toss to coat potatoes; repeat with remaining oil, curry powder and potatoes.

4 Arrange coated potatoes skin side down on the tray. Sprinkle with salt and pepper, if desired. Bake potatoes for 1 hour or until well browned and crisp; switching trays (moving lower tray to upper position) after 30 minutes. Serve hot or at room temperature with raita.

5 Raita (Yogurt Mint Dipping Sauce)

6 In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using.

7 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.

8 Raita can be prepared one day before serving.)

9 *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.

Source: Idaho Potato Commission