ROASTED POTATO WEDGES WITH CILANTRO-LIME MAYONNAISE

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

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 2 lb 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 zest
  • 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 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.
  • Serve potatoes with mayonnaise.
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