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