Roasted Potato Wedges with Cilantro-Lime Mayonnaise

potato side roast kid-friendly quick & easy father's day backyard bbq mayonnaise lime cilantro gourmet sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

Melissa Roberts

Makes 4 servings

Source

Ingredients

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

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons finely chopped cilantro

2 teaspoons grated lime zest

1 tablespoon fresh lime juice

Method

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.

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

Serve potatoes with mayonnaise.