Red potatoes, quartered
1/4 cup olive oil
Salt and pepper
Yogurt Dipping Sauce
1 cup plain yogurt
1 tsp. salt
2 tsp. curry powder
1/2 tsp. cumin
1. Toss vegetables with olive oil. Keep veggies separate to allow for different cooking times.
2. Season with salt and pepper.
3. Roast for 400° until tender.
4. Serve with yogurt dipping sauce. To make sauce, mix ingredients together and refrigerate until ready to serve.