Crispy Potato Wedges with Lentil Curry and Spicy Coconut Yogurt

It’s always a chugga-chugga-challenge to create a complete dinner with only one variety of vegetable. Take the potato, for example - a veggie usually relegated as a side dish. After reminiscing about a fantastic feast from our past, I felt inspired to accept the challenge. One of my most memorable dinners was created by Charlie Trotter in the 90’s in Chicago. He prepared a seven course, potato-themed veggie degustation, two courses of which were desserts! Today’s recipe is an homage to Charlie, the potato-themed genius.

Twice I’ve been to India and have since fallen in love with the cuisine. Regional variations are greatly influenced by India’s history, whether through conquest, trade, or culture. One of my favorite breakfasts were masala dosas, which are crispy-fried lentil crepes filled with spiced potatoes and served with various chutneys, common in Southern India. This recipe is inspired by those flavors, but simplified for a weekend dinner. Serve with toasted naan, a spinach salad and mango sorbet for a delicious menu!

Did you know that you can remove the starch by cutting the potatoes into wedges, placing them in a large bowl of water, and letting them soak overnight in your fridge? Another option is to soak the potato wedges in hot water for one hour, which I recommend for this recipe.

Crispy Potato Wedges with Lentil Curry and Spicy Coconut Yogurt

Preheat the oven to 400˚

Make the crispy potato wedges – Dry the potato wedges on a kitchen towel then place them in a large bowl. Add the spices and toss to combine. Place the wedges on a large, rimmed baking sheet lined with parchment paper. Bake for 25 minutes, then flip the wedges. Continue to bake for 20-25 more minutes until the wedges are golden brown.

Make the spiced coconut yogurt –  Place the ingredients in a food processor or blender and blend until smooth. Chill until ready to serve.

Make the lentil curry – In a large skillet, heat the coconut oil over medium high heat. Add the cumin and mustard seeds and stir. Cook for 1 minute until the seeds pop. Add the red onion, garlic, minced serrano, ginger, sambar, tamarind and turmeric and cook until the onion is translucent and starts to brown, stirring often, about 5-7 minutes.

Add the red lentils, coconut milk, chopped tomatoes and vegetable broth and stir well. Reduce the heat to medium low and simmer until the lentils are tender, about 15-20 minutes. If you prefer a thinner curry, add a little more broth. Add the peas and cook for 2-3 more minutes. 

To serve –  On a large plate, place 4-5 potato wedges and a dollop of spiced coconut yogurt. Place a medium bowl of lentil curry next to the potato wedges. Garnish with cilantro. Serve with a spinach salad, some toasted naan and mango sorbet for dessert.

serves four to six


  • 3 large organic russet potatoes, washed and each cut into 8 wedges,soaked in hot water for 1 hour
  • 2 tbsp vadouvan 
  • 1 tsp aji amarillo chiles
  • 2 tsp Maldon salt


  • 1 5.3 oz container Coyo® plain coconut yogurt
  • 1 serrano chili, minced
  • 1 tsp ginger, minced
  • ½ tsp salt


  • 1 tbsp refined coconut oil1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 medium red onion, chopped 
  • 4 garlic cloves, minced 
  • 1 serrano, minced
  • 2 tsp ginger, minced
  • 3 tsp sambar powder
  • 1 tsp tamarind concentrate
  • ½ tsp turmeric
  • ½ cup red lentils
  • ¾ cup coconut milk
  • ¾ cup chopped peeled tomatoes
  • 2½ – 3 cups vegetable broth
  • 1 cup frozen peas
  • ½ tsp Maldon salt


  • 2 tbsp chopped cilantro