Garlic and Herb Roasted Potatoes with Raita

4 - 4 1/2 pounds unpeeled Washington* Red Potatoes
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely minced fresh garlic
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried
1 1/2 teaspoons minced fresh thyme or
1/2 teaspoon dried
2 tablespoons olive oil
2 teaspoons Dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsely grated
1/2 cup plain yogurt
3/4 teaspoon minced fresh garlic
1 teaspoon fresh lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley

1. Preheat oven to 475°F.
2. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs.
3. In a large bowl,whisk oil and mustard. Add potatoes and toss to coat.Sprinkle in herb mixture, then toss again, coating potatoes evenly.
4. Place potatoes skin side down on a greased baking 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 serving platter, dollop with raita, then sprinkle with feta and parsley.

Makes 8 servings.