Roasted Potato Wedges with Cilantro-Lime Mayonnaise
Serves4
Active time:15 min
Start to finish:45 min
May 2009
Thick-cut seasoned potatoes can be roasted along with tortilla chicken drumsticks. The mayonnaise works as a zesty dip for both, so you may want to double the amount. View more of our favorite recipes from this issue.
For potatoes
1/2teaspoonground cumin
1/2teaspoondried oregano
3tablespoonsolive oil
2lbbaking potatoes (about 4 medium), each cut into 8 wedges
For cilantro-lime mayonnaise
1/2cupmayonnaise
1/4cupsour cream
2tablespoonsfinely chopped cilantro
2teaspoonsgrated lime zest
1tablespoonfresh 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 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.