Roasted curry potato wedges with cilantro lime dipping sauce

This past weekend, we got some beautiful spring weather which got me in the mood to be outside and have dinner parties. Summer is also just around the corner which means, bbq season is coming. With all of this in mind, I came up with a simple side dish idea that is perfect for dinner parties and bbq’s. These roasted curry potato wedges are very simple to make and are also very delicious. The combination of all those warm spices goes perfectly with the cilantro lime dipping sauce. I used soaked cashews to make the base of this sauce since I wanted a very creamy sauce. This sauce is light, tangy and very fresh which is why I decided to pair it with the roasted curry potato wedges. I will say though, that you could also put this sauce on bean burgers, nachos, chili or even my vegan taco meat (click here for my vegan taco meat recipe). The freshness of the sauce pairs very well with foods that have a bit of a kick. This recipe is only a few steps but the end result will keep your guests coming back for more.

Here is how I made these roasted curry potato wedges with cilantro lime dipping sauce:

Preheat your oven to 400F and line a baking sheet with parchment paper. Set that aside while we work on the potatoes.

Wash and cut your potatoes into ½ inch wedges and place in a large mixing bowl. In a small bowl, combine you spices and avocado oil. Mix until the mixture is smooth.

Pour the spice and oil mixture over your potatoes and toss using your hands. You want all the wedges to be evenly coated with the spices and oil.

Place your potatoes on your parchment lined baking sheet. You want all the potatoes to be in a single layer. They will not crisp up if they are overlapping.

Bake in your preheated oven for 25 minutes. After 25 minutes, turn your broiler on and let cook for another 4-6 minutes. Keep an eye on your wedges once you turn the broiler on since they can burn pretty quickly. You are looking for the wedges to be a nice golden-brown colour as this will ensure that they are crispy.

While the wedges are cooking, I like to make the dipping sauce.

In a high-speed blender (if you have a small jar like the Blendtec twister jar, it will work very well for this dipping sauce), place all the dipping sauce ingredientsBlend until completely smooth. I recommend stopping the blender once or twice to scrape down the sides of the jar. If your sauce is too thick or your blender is having a hard time, you can add a teaspoon of water (one at a time) to get things moving.

Transfer the dipping sauce to a small serving dish and refrigerate until you are ready to serve.

Once the potato wedges are done baking, place them on a serving tray or simply serve them on the baking sheet which is what I like to do and serve with the dipping sauce on the side. Enjoy!

Print

ROASTED CURRY POTATO WEDGES WITH CILANTRO LIME DIPPING SAUCE

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 4 servings

Author Véronique - adashofwholesome.com

Ingredients

FOR THE ROASTED CURRY POTATO WEDGES:

• 2 lbs Yukon gold potatoes, skin on (about 4 large potatoes)
• 1 tbsp avocado oil
• 3/4 tsp curry powder
• 3/4 tsp Himalayan pink salt , or sea salt
• 1/2 tsp chilli powder
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/8 tsp cayenne pepper (optional)
• 1/8 tsp black pepper

FOR THE CILANTRO LIME DIPPING SAUCE:

• 1/2 cup raw cashews, soaked *see recipe note
• 1/4 cup freshly squeezed lime juice , about 2 limes
• 1 tsp maple syrup
• 1/3 cup fresh cilantro
• 1/2 tsp Himalayan pink salt , or sea salt
• 1/2 tsp garlic powder

Instructions

FOR THE ROASTED CURRY POTATO WEDGES:

1. Preheat your oven to 400F and line a baking sheet with parchment paper. Set that aside while we work on the potatoes.

2. Wash and cut your potatoes into ½ inch wedges and place in a large mixing bowl.

3. In a small bowl, combine you spices and avocado oil. Mix until the mixture is smooth.

4. Pour the spice and oil mixture over your potatoes and toss using your hands. You want all the wedges to be evenly coated with the spices and oil. 

5. Place your potatoes on your parchment lined baking sheet. You want all the potatoes to be in a single layer. They will not crisp up if they are overlapping. 

6. Bake in your preheated oven for 25 minutes. After 25 minutes, turn your broiler on and let cook for another 4-6 minutes. Keep an eye on your wedges once you turn the broiler on since they can burn pretty quickly. You are looking for the wedges to be a nice golden-brown colour as this will ensure that they are crispy.

FOR THE CILANTRO LIME DIPPING SAUCE:

1. While the wedges are cooking, I like to make the dipping sauce. In a high-speed blender (if you have a small jar like the Blendtec twister jar, it will work very well for this dipping sauce), place all the dipping sauce ingredients. 

2. Blend until completely smooth. I recommend stopping the blender once or twice to scrape down the sides of the jar. If your sauce is too thick or your blender is having a hard time, you can add a teaspoon of water (one at a time) to get things moving. 

3. Transfer the dipping sauce to a small serving dish and refrigerate until you are ready to serve.

FOR SERVING:

1. Once the potato wedges are done baking, place them on a serving tray or simply serve them on the baking sheet which is what I like to do and serve with the dipping sauce on the side. Enjoy!

Recipe Notes

Soaking your cashews will help create a smoother sauce texture. There are two ways you can soak your cashews depending on the amount of time you have.

Longer method: Place your cashews in an air tight container, add water to your container until all the cashews are well submerged. Cover with the lid and let sit at room-temperature overnight.

Quick method: Place your cashews in a bowl. Bring water to a boil then cover your cashews with boiling water until they are well submerged. Let sit out on the counter for 1 hour.