Ingredients

• 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
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons finely chopped cilantro
• 2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice

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Instructions

1. Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
2. 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.
3. 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.
4. 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.