- 8 medium-sized potatoes peeled
- 75 ml vegetable oil
- 2 tbsp Rajah Medium curry powder
- salt to season
Serving Size 4
Amount per serving
- Energy 422
- Protein 6.9g
- Carbohydrate incl. fibre 57.6g
- Carbohydrate excl. fibre 49.6g
- Sugar 2.6g
- Fibre 8.1g
- Fat 19.5g
- Saturated Fat 3.1g
- Unsaturated Fat 15.5g
- Monounsaturated Fat 4.5g
- Polyunsaturated Fat 11.0g
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 60mg
- Salt 0.15g
- Calcium 5%
- Iron 19%
- Potassium 40%
- Vitamin C 106%
- Vitamin A <1%
Preheat oven to 200 degrees Celsius.
Place the potatoes into a large pot, cover with water and bring to the boil.
Allow to boil for 5 minutes then drain well in a colander and shake vigorously a few times to roughen up the edges.
Set aside and allow to cool slightly before slicing into wedges.
In a bowl combine the vegetable oil and Rajah Medium curry powder to make a paste.
Toss the potato wedges in the paste and arrange in a single layer in a baking tray.
Drizzle any remaining curry paste from the bowl over the potatoes and season with salt.
Roast in the oven at 200 degrees Celsius for 35 – 40 minutes, turning occasionally or until crispy and golden brown.