Curry Roasted Idaho® Potato Wedges with Raita

Courtesy of Idaho Potato Commission
10Servings•20 Min.Prep Time•1 Hr.Cook Time•

原料：

8 large Idaho® potatoes (about 4 lb.), well scrubbed, cut into eighths lengthwise
1/3 c. olive oil
3-4 Tbsp. curry powder
cooking spray
salt and pepper, if desired
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Raita (Yogurt Mint Dipping Sauce)
2 c. plain yogurt (non-fat or regular)
1 large cucumber, peeled, seeded and grated
1 c. finely chopped fresh mint
2 Tbsp. orange marmalade
1/2 tsp. roasted cumin seeds (optional)*
1/2-1 tsp. salt (optional)
1/4 tsp. cayenne pepper (optional)
1/4 tsp. black pepper (optional)
1/2 tsp. minced garlic (optional)

说明：

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 hr. or until well browned and crisp; switching trays (moving lower tray to upper position) after 30 min.
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. 3. 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 min. over medium-high heat until they begin to turn brown. Let seeds cool on a paper towel.

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