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Prep Time: 15 minutes, Cook Time: 40 minutes, Serves 6 natural cooking spray 1 organic cucumber, peeled, seeded and shredded 1 clove garlic, minced 1/2 tsp. curry powder 1 1/2 tsp. sea salt freshly cracked pepper to taste 1 c. crème fraiche 3-4 large organic russet potatoes, cut into about 36 wedges 3-4 Tbsp. Henry's Extra Virgin Olive Oil 1-2 Tbsp. curry powder Preheat oven to 450° F. Lightly spray baking sheets with cooking spray. Shred cucumber using a cheese grater. Place shredded cucumber in a clean, cotton kitchen towel. Ring over a sink to remove excess water. Stir cucumber, garlic, curry powder, half teaspoon salt and black pepper in crème fraiche. Cover and refrigerate until ready to use. Place potato wedges in large bowl. Toss with olive oil and curry powder until lightly coated. Arrange in a single layer on baking sheets. Place in oven. Bake for 20 minutes, or until browned on one side. Turn potatoes over and bake for about 15 minutes longer, or until browned. Remove from oven and sprinkle with remaining salt. Serve with crème fraiche. |
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