Roasted Potatoes with Creole Dipping Sauce

Roasted Potatoes

1/4 c. olive oil
1 T. dried thyme
1 T. garlic powder
1 T. paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
3 lb. red-skinned potatoes

Preheat the oven to 450 degrees.  Cut the potatoes into wedges.  Whisk together olive oil, thyme, garlic powder, paprika, salt, black pepper and cayenne pepper.  Toss the potatoes with the olive oil mixture.  Arrange the potatoes on a foil lined baking sheet.  Roast the potatoes until tender, 35 minutes, flipping halfway through.  Serve with Creole Dipping Sauce.

Creole Dipping Sauce
1 c. sour cream
1/4 c. minced shallot
2 T. Creole mustard
2 T. minced fresh parsley
1 T. white vinegar
1 tsp. honey
1/4 tsp. cayenne
Salt and pepper

Stir all the ingredients together.  Serve with Roasted Potatoes.