Roasted Potato Wedges with Cilantro-Lime Mayonnaise
YIELD: Makes 4 servings
ACTIVE TIME: 15 min
TOTAL TIME: 45 min
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds 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 1 tablespoon fresh lime juice
- Roast potatoes:
- Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
- Stir cumin, oregano, and 3/4 teaspoon 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 teaspoon salt in a small serving bowl.
- Serve potatoes with mayonnaise.