Preheat an oven to 425°F.

Cut the potato in the skins in 3/4 inch edges.

In a bowl place the potatoes, add the olive oil, sprinkle with some salt and toss to coat.

Place in a lined sheet tray, skin down, wedge facing up.

Roast for about 20 min, add some oil halfway through, and back in the oven until the potatoes are tender and browned on the edges, another 10-15 min.

Meanwhile, In a large bowl, stir together the yogurt, mint and lime juice. Chill.

Season with salt and pepper serve immediately with the yogurt sauce.