Spicy Potato Wedges with Minty Yogurt Dip

Ingredients

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

Directions

Pour two-thirds of the oil (in this case 2 tbsp) into a baking tray and place in the oven at 220°C (425°F) 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 accommodate 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.