Curry Leaf Potato Wedges with Lime Yogurt
Roasted potato wedges crackle with curry leaf and cumin before landing in a cool lime yogurt dip.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (141 reviews)
INSPIRED BY
The aromatic coating brings a warm spice-market note to familiar roasted potatoes without turning the side into a project.
Story
Casey loves the moment when potatoes stop looking plain and start smelling like something special. Curry leaves crackle around the wedges, and lime yogurt gives the plate a cool, bright counterpoint. The chili is optional, but a little color on top makes the whole platter feel festive. This is the side to keep in your back pocket.
By Casey
Ingredients
- 1 1/2 pounds Yukon gold potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 fresh curry leaves
- 2 garlic cloves, finely grated
- 3/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 small red chili, thinly sliced
Instructions
- Heat the oven to 450 F and line a rimmed baking sheet with parchment.
- Toss the potato wedges with olive oil, cumin, coriander, salt, pepper, curry leaves, and garlic.
- Arrange the wedges cut-side down with space between them so the edges can brown.
- Roast for 15 minutes, then turn the wedges and roast for 5 minutes more until crisp and tender.
- Stir the yogurt, lime juice, and cilantro together while the potatoes finish roasting.
- Pile the hot wedges on a platter, scatter with sliced chili, and serve with the lime yogurt.
Chef Tips
- Dry the potato wedges well after cutting so the oil can cling to their surfaces.
- Fresh curry leaves are best, but a small pinch of curry powder works when needed.
- Do not crowd the pan or the wedges will steam instead of crisp.
- Serve the dip cold for the best contrast with the hot potatoes.
Cook's Notes
- **Wedges:** Keep them similar in size so the centers finish together.
- **Curry leaves:** Rub them in the oil before tossing for more aroma.
- **Crisping:** Leave space around each wedge on the sheet.
- **Dip:** Add a pinch of salt to the yogurt before serving.