In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
The Potatoes:
Preheat the oven to 400 degrees F.
Pierce the potatoes in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour. Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
Using a small spoon, scoop most of the flesh out of the potatoes, leaving about ¼-inch layer of flesh in each. Reserve the potato flesh for another use. Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
Pour olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet. In a small bowl, combine salt, pepper, chili powder, curry powder, and coriander. Sprinkle the mixture (I used about ⅔ of it) over the potatoes.
Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
Notes
From Vegetarian Planet by Didi Emmons | cookincanuck.com