Potato Wedges with Cumin and Cilantro Sour Cream


"Tender, hot oven baked potato wedges served with a cool dipping sauce.Serve as a side dish or an appetizer with a somewhat southwestern flavor."
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30 min servings
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  1. Preheat oven to 500 degrees. Line a baking sheet with foil. In a large bowl, toss the potatoes, oil, and next 3 ingredients, then arrange on baking sheet in a single layer. Roast about 25 min. While potatoes cook, combine all the ingredients for the Cilantro Sour Cream, mixing well. Chill until potatoes are tender. Serve in a bowl next to Cumin Potatoes for dipping or dollop on top.


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