Scrub potatoes under running water thoroughly. Cut potatoes into thin wedges. Heat oil in a large, nonstick pan. Fry potato wedges for about 15 minutes on both sides, turning them over every now and then. Season with salt and pepper.
Clean, rinse, and finely dice green onion. Chop cranberries. Stir chili sauce with ketchup, curry, cranberries and spring onion. Serve with potato wedges. Tip: for a BBQ
party, cut potatoes into slices, brush with oil, and cook over the grill.
Recipe courtesy of the Cranberry Marketing Committee USA