1 tbsp olive oil
1 tbsp brown sugar
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp cayenne pepper (optional)
1/2 cup of plain yogurt
1 tsp dried rosemary leaves or dill weed crumbled
1 tsp finely grated lemon, orange or lime peel
Preheat oven to 450F (230C). Lightly oil a large rimmed baking sheet and place in oven to heat. Peel potatoes. Slice in half lengthwise, then in half crosswise. Place each piece cut-side down, then slice lengthwise into thin wedges. In a large bowl, toss potatoes with olive oil. Sprinkle with sugar, cumin, garlic salt and cayenne (if using). Stir to coat. Tumble onto hot baking sheet.
Roast potatoes in preheated oven, turning every 10 minutes, until tender and lightly browned, about 25 minutes.
Dipping sauce – In a small bowl, stir yogurt with rosemary and lemon peel. Serve alongside warm roasted potatoes for dunking, or drizzle over potatoes.