Roasted Potato Wedges with Cilantro-Lime Mayonnaise

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Lime juice

  Raw

  2 tsp or 10g

• Limes

  Raw

  1 fruit or 67g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Zest lime peel and finely chop the cilantro. Cut each potato into 8 wedges.
2. Preheat the oven to 450°F and place a rimmed baking sheet in the lower third of the oven.
3. In a large bowl, mix the olive oil with cumin, oregano, and three-quarters of the salt. Add the potato wedges and toss to coat.
4. Arrange the potatoes in a single layer on the hot baking sheet, cut sides down. Roast for about 40 minutes, turning once, until golden.
5. In a small bowl, combine mayonnaise, sour cream, cilantro, lime zest, lime juice, and remaining teaspoon salt.
6. Serve the roasted potatoes with the cilantro-lime mayonnaise.

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