1. 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.
2. Remove wedges from bag, and place in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Bake at 400° for 45 minutes or until crisp and lightly browned, stirring every 10 minutes. Serve immediately.