Crank the oven and make a quick meal, while the potatoes roast you can blend up a satisfying, whole foods dip.
For dip, toast the pumpkinseeds in a small skillet. Place over medium-high heat and swirl until the seeds start to toast and pop. Dump into the food processor and let cool. Add the cilantro, garlic and jalapenos and process until finely ground. Scrape down and process again to make a paste. Add the cream cheese, mayo and salt and process to mix. Scrape out into a bowl. Makes about a cup.
Serve hot potatoes with dipping sauce.