Garlic & Herb Roasted Potatoes with Raita

4-41/2 lbs un-peeled red potatoes

1 tsp. salt
1/4 tsp black pepper
2 tbs minced garlic
2 tbs minced fresh parsley
1 tbs minced fresh dill or 1 tsp dried
1 1/2 tsp minced fresh thyme or 1/2 tsp dried
2 tbs olive oil
2 tsp dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsley grated
1/2 c plain yogurt
3/4 tsp minced fresh garlic
1 tsp lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley

1. Preheat oven to 475*
2. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs in a small bowl.
3. In a large bowl, whisk oil and mustard. Add potatoes amd toss to coat. Sprinkle in herb mixture, then toss again, coating potatoes evenly.
4. Place potatoes skin side down on a greased bakin sheet. Bake for 25 minutes, or until tender.
5. Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients.
6. Arrange potatoes on a servinb platter. Dollop with raita then sprinkle with feta and parsley.
makes 8 servings

-This seems like a lot of work, but once you have the ingredients it really goes fast, and they are so good! Worth the effort. I made them with the pork milanese for New Year's dinner.