Makes 16 wedges

Turn the lowly potato into something extraordinary. For a tasty snack, serve the wedges with your favorite vegetable dip. Or, mound them on plates as an accompaniment for grilled chicken.

2 tablespoons canola oil

2 large Russet potatoes, scrubbed but not peeled

2 teaspoons curry powder

Salt to taste

Preheat the oven to 400° F.

Halve each potato horizontally, then cut each half into 8 wedges. Pour the oil into a medium bowl; add the potatoes and toss. Add the curry powder and toss again until each wedge is evenly coated.

Arrange the potatoes in a single layer on a jelly roll pan. Roast for 25 to 30 minutes, turning once, or until the wedges are golden brown on all sides and tender when tested with a fork.

Use a slotted spatula to transfer the wedges to a serving dish and sprinkle with salt to taste. Serve hot.


Substitute yams for the Russet potatoes; reduce total roasting time to 20 to 25 minutes, or until the wedges are fork-tender.