RSTD POTATO WEDGES w/CILANTRO MAYO

By BobD

Ingredients

• 4 SERVINGS
• FOR POTATOES
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 tablespoons olive oil
• 2 lb baking potatoes (about 4 medium), each cut into 8 wedges
• FOR CILANTRO-LIME MAYONNAISE
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons finely chopped cilantro
• 2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice

Preparation

Step 1

ROAST POTATOES:

Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F.

Stir cumin, oregano, and 3/4 tsp salt into oil in a large bowl.

Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.


MEANWHILE, MAKE MAYONNAISE:

Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 tsp salt in a small serving bowl.

Serve potatoes with mayonnaise.