Curry Roasted Idaho® Potato Wedges with Raita | Idaho Potato Commission

Name: Curry Roasted Idaho® Potato Wedges with Raita | Idaho Potato Commission
Ingredients: 8 large Idaho&reg; 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; 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)

www.idahopotato.com

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...

View Original

Share this recipe:

Ingredients

8 large Idaho&reg; 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
2 cups plain yogurt (non-fat or regular)
1 large cucumber, peeled, seeded and grated
1 cup fresh mint,&nbsp;finely chopped&nbsp;
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)