I pigged out again tonight as I was eating alone again. he he he... I saw this recipe on a magazine. It makes a large amount so I had to cut it down because I didn't want to reheat the potato tomorrow... (Partly because Chris will be back tomorrow and I don't want him to know my indulgence! Ha!) Hope you guys like it too! This is also very light!
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Crispy Potato Wedges with Chili Sauce

5 large (1.5kg) potatoes
olive oil spray
2 T. cornflour
1 T. olive oil
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 t. grated fresh ginger
½ t. ground cumin
1 t. garam masala
1/3 cup (80ml) sweet chili sauce
1 T. lemon juice

Peel potatoes, halve lengthways, cut each half into 3 wedges Cook in a saucepan of simmering water for 2 minutes o until almost tender, drain rinse under cold water, drain again.
Spray wedge with olive oil spray, toss in cornflour. Spread on a baking tray covered with a sheet of baking paper. Bake in moderately hot oven for 20 minutes or until golden brown, turning occasionally.
Meanwhile, heat oil in a frying pan, cook onion, garlic and ginger, stirring, over medium heat for 3 minutes or until softened. Add cumin and garam masala, stir over heat 1 minute. Add chili sauce and lemon juice, stir until heated through.
Serve wedges with chili sauce for dipping.