Baked Garlic Parmesan Potato Wedges
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
4 large Russet potatoes
1/4 cup olive oil
1/2 cup finely shredded parmesan
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
1/4 cup light mayonnaise
1/4 cup plain Greek yogurt
1/2 tsp dried basil
2 1/2 Tbsp milk
1/8 tsp garlic powder
2 pinches salt
Directions
Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges . Place potatoes on baking sheet. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper . Toss lightly. Then spread into an even layer, laying potatoes on one cut side. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
Whisk together all ingredients in a small bowl. Serve with potato wedges. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.