Curry Roasted Idaho® Potato Wedges with Raita
Yield: 10 Servings
Calories: 261
Sodium: 122 mg
Fat: 7 g
Protein: 4 g
Cholesterol: 0 mg
Ingredients:
- 8 large Idaho® potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise
- 1/3 cup olive oil
- 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 fresh mint, finely chopped
- 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)
Directions:
- Preheat oven to 450° F. Spray two large baking trays with cooking spray.
- In a large (gallon-sized) plastic baggie, pour about half olive oil and combine with half the curry powder. Add half the potato wedges to baggie, 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 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.
Raita (Yogurt Mint Dipping Sauce)
- 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.)
- *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.