Potato Wedges With Cilantro Lime Mayonnaise Recipes

Steps:

• Put a 4 sides sheet pan in lower third of oven and preheat oven to 450.
• Stir cumin, oregano, and 3/4 tsp salt into oil a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in a hot pan and roast, turning once, until golden, about 40 minutes.
• Stir together mayonnaise, sour cream, cilantro, and lime zest and juice, and 1/4 teaspoon salt into small serving bowl.
• Serve potatoes with mayonnaise.

Steps:

• 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.

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

Steps:

• Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes. , Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes.