Roasted Potato Wedges with Cilantro-Lime Mayonnaise

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sour cream

  Reduced fat

  ¼ cup or 58g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Lime juice

  Raw

  2 tsp or 10g

• Limes

  Raw

  ⅛ fruit or 7g

• 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

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Finely zest 2 teaspoons of lime peel. Cut potatoes into 8 wedges each. Finely chop cilantro.
2. Roast potatoes: Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F.
3. 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.
4. Meanwhile, make mayonnaise: Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
5. Serve potatoes with mayonnaise.

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