Curry Roasted Idaho® Potato Wedges with Raita

Ingredients

• 8 large Idaho® potatoes (about 4 pounds), well scrubbed, cut into eighths lengthwise
• ⅓ cup olive oil
• 3 – 4 tablespoons curry powder
• cooking spray
• salt and pepper, if desired

• 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
• ½ teaspoon roasted cumin seeds (optional)*
• ½ to 1 teaspoon salt (optional)
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon black pepper (optional)
• ½ teaspoon minced garlic (optional)

Directions

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

1. In a medium mixing bowl, whisk yogurt until creamy; stir in grated cucumber, mint, marmalade and cumin seeds, if using.
2. 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.)
3. *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.

Notes