For the potatoes
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
For cilantro-lime mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime 1 tablespoon fresh lime juice
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.
Meanwhile, make mayonnaise:
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.
Souffle's Notes: You can substitute the sour cream for Greek style low fat yogurt, its roughly the same thickness and flavor, but way less fat.
7 years, 4 months ago
28 Jun 2011 21:03 CEST