Spicy Potato Wedges With Minty Yoghurt Dip - cooking recipe

Ingredients

4 medium potatoes, scrubbed
2 teaspoons cayenne pepper
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon cumin powder
1 teaspoon garlic salt or 1 teaspoon ordinary salt
3 tablespoons vegetable oil
For the dip
125 ml natural yoghurt
1 tablespoon of fresh mint, finely chopped
1 clove garlic, finely chopped

Preparation

Pour two-thirds of the oil (in this case 2 tbsps) into a baking tray and place in the oven at 220\u00b0C (425\u00b0F) for the whole time you prepare the potatoes.
Cut each potato into 8 wedges, lengthwise.
Mix together the seasonings with the rest of the oil in a large bowl (to accomodate several wedges at once).
Toss the wedges in the mixture so that each wedge is lightly coated with the spices.
Take the tray with the hot oil out of the oven and place the wedges onto it- they should be touching each other but need not be spread out either.
Return to the oven to roast for 30-35 mins or until crisp on the exterior and tender inside.
Place the ingredients for the dip in a bowl and mix well together.
Serve wedges hot with dip.