Potato Wedges With Curry Sauce

• 6 large baking potatoes
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons medium curry paste
• 1 tablespoon tomato paste
• 14 ounces low-fat coconut milk
• 2 tablespoons cilantro leaves, chopped (optional)
• 1 tablespoon lemon juice

1. Heat oven to 400u0b0F Cut the potatoes into wedges. Pour the oil into a large roasting pan (no need to peel), toss in the wedges until coated all over, then season with salt and pepper.
2. Bake for 35-40 mins until crisp and golden.
3. Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute
4. Add the coconut milk, bring to the boil, then gently simmer for 10 minutes Can be frozen or made up to a day ahead.
5. Season to taste and finish with a squeeze of lemon juice and a scattering of cilantro, if using.

baking potatoes, salt, olive oil, curry paste, tomato paste, coconut milk, cilantro, lemon juice

Taken from www.food.com/recipe/potato-wedges-with-curry-sauce-356197 (may not work)