Tuesday, 8 September 2009

Indian Spiced Wedges with chilli, lime and black pepper raita

I love potatoes, and usually the more butter and cream I can cook them with the better. Obviously my Irish genes start to dominate whenever I start to think about side dishes as rice, pasta and cornmeal hardly ever rear their heads without a bit of prodding. I especially love when potatoes can take centre stage, like in a spanish tortilla, a pommes dauphinoise or here in this chilli hot party dish.
Potato wedges of some sort have become an absolute staple in my house for parties. Whether we are having a children's party, sleepover, cocktail party or seasonal get together, potatoes in at least one form, if not two or three are a must. These go down a storm because its easy to spice them up for the grown-ups and serve them straight for the kids.

These can be made with little potatoes. look fabulous with red skinned potatoes but I think are best with big maris piper baking potatoes, sliced into chunky wedges, baked crispy and aromatic on the outside and to a cloud-like fluffiness on the inside.

Indian Spiced Wedges with chilli, lime and black pepper raita

4 baking potatoes, each cut lengthways into 12 wedges
4tbsp olive oil
2 tsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1 tsp sea salt
200ml natural yogurt
2 limes
1 hot red chilli
sea salt
freshly ground black pepper

Preheat the oven to 220C/Gas 7

First prepare the raita. Chop the chilli finely then juice and zest the limes. Mix the yogurt with the lime juice and zest and chilli and add 1 tablespoon of freshly ground black pepper. Taste and adjust the seasoning, adding a little salt and more pepper if you like it with more bite.

Toss the potatoes with the spices and olive oil to coat well.
Spread out on a baking tray skin side down and bake for 25 - 30 minutes.
Serve with the lime and black pepper raita dip.

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