Baked Garlic Parmesan Potato Wedges

Ingredients

• 4 large Russet potatoes, unpeeled, scrubbed and rinsed, about 2 – 2 1/2 lbs, then cut into wedges
• 1/4 cup olive oil
• 1/2 cup finely shredded parmesan, divided, plus more for serving
• 2 tsp minced fresh rosemary
• 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh parsley, for garnish, optional
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried basil
• 2 1/2 Tbsp milk, then more to thin as desired
• 1/8 tsp garlic powder
• 2 pinches salt

Directions

1. Heat the oven to 400 degrees. Coat an 18 by 13-inch baking sheet with non-stick cooking spray.
2. Scrub the potatoes well and rinse them. Slice each potato in half, then cut those halves into fairly big wedges, about 8 pieces from each potato. Transfer the wedges to the prepared baking sheet.
3. Pour the olive oil over the potatoes, then add the parmesan, rosemary, garlic powder, salt and pepper, using about 1 tsp salt and 1/4 tsp pepper. Toss everything gently to coat. Arrange the wedges in a single layer with one cut side resting against the pan.
4. Roast for 30 – 35 minutes, flipping the potatoes onto their other cut side halfway through the cooking time. During the final 1 – 2 minutes, switch to the broiler to help the edges crisp a bit more.
5. Finish the hot wedges with a few extra tablespoons of parmesan and the parsley. Serve warm.
6. For the sauce, whisk all of the sauce ingredients together in a small bowl. Serve alongside the potato wedges.
7. Garlic powder works especially well here because fresh garlic can turn a little bitter after a long roast at high heat. If you use fresh garlic, toss it with a tiny bit of olive oil and add it when you turn the potatoes halfway through.