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Roasted Potato Wedges with Cilantro-Lime Mayonnaise

['1/2 teaspoon ground cumin', '1/2 teaspoon dried oregano', '3 tablespoons olive oil', '2 pounds baking potatoes (about 4 medium), each cut into 8 wedges', '1/2 cup mayonnaise', '1/4 cup sour cream', '2 tablespoons finely chopped cilantro', '2 teaspoons grated lime zest', '1 tablespoon fresh lime juice']

Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.

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