Ingredients

• Potatoes
• 4 to 4 1/2 lbs. unpeeled red potatoes
• 1 teaspoon salt
• 1/4 tespoon black pepper
• 2 tablespoons finely minced fresh garlic
• 2 tblespoons minced fresh parsley
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill
• 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard


• Raita
• 1/2 cucumber, peeled, seeded, and coarsley grated
• 1/2 cup plain yogurt
• 3/4 teaspoon minced fresh garlic
• 1 teaspoon fresh lemon juice


• Garnish
• crumbled feta cheese
• chopped fresh parsley

Directions

Heat oven to 475° F.


Gently scrub potatoes under running water, then cut into long wedges (about 1/2 to 5/8-inch-thick at widest parts). Blot dry with a paper towel and set aside.

In a small mixing bowl, stir together with a fork salt, pepper, garlic, parsley, dill and thyme. In a separate large mixing bowl, stir together with a fork oil and mustard. Add potato wedges to oil and mustard mixture and toss with a rubber spatula to thoroughly coat. Sprinkle herb mixture over the top of potatoes, then toss again until evenly coated.

Place potatoes, skin sides down, on a greased baking sheet (either brush baking sheet with oil or spray with non-stick spray). Bake for 25 minutes, or until potatoes are tender (a toothpick inserted into thickest part of a few potato wedges should easily slide through).


Squeeze grated cucumber over a small bowl to remove as much liquid as possible. Discard liquid. Mix grated cucumber with remaining Raita ingredients.


Arrange potatoes on a serving platter. Dollop or drizzle with Raita, then sprinkle with feta cheese and chopped parsley.