Curry Potato Wedges with Raita

Curry Potato Wedges with Raita
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Recipe to cook Curry Roasted Idaho Potato Wedges with Raita. Curry is put to new use with this tasty side dish recipe.


  • 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
  • serve with raita -- yogurt mint dipping sauce (click here for recipe)


  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 (recipe link below).
  4. Approximate nutritional analysis (potatoes only):261 calories, 7 g fat, 0 mg cholesterol, 122 mg sodium, 4 g protein, 47 g carbohydrates