Categories: Sides
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)
- Creamy basil fry sauce
- 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
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Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
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Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
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Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side.
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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.
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Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
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For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
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*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.