Potato Wedges (Indian Inspired)

Pre-heat the oven to 425F (215C).
Scrub the potatoes but do not peel them. Cut the potatoes in half and then cut them into wedges.
Boil the potatoes for five minutes in salted water.
Drain the potatoes and pat dry, then spread potato wedges in a single layer on a baking tray.
Mix the oil, spices, the KFI Tamarind Date Sauce, and herbs and drizzle on potatoes.
Toss to coat thoroughly, then bake the potato wedges at 425 F for 15 minutes.
Remove from the oven and sprinkle cheese on top.
Return the tray to the oven and bake for another 10 minutes or until the cheese melts and starts to turn golden.
Serve hot with KFI Tamarind Sauce.