Cut each potato lengthwise into 14 thin wedges; place in a large heavy-duty, zip-top plastic bag.
Add oil, apple juice, and curry powder to bag.
Seal bag, and shake until potato wedges are well coated.
Remove potato wedges from bag, and place in a single layer on a 15x10x1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 45 minutes or until crisp and lightly browned, stirring every 10 minutes.