How to Make Crispy Parmesan Potatoes

For this recipe we’re going to get right to the point. Crispy, flavorful, goodness.

Make these for a get together or to have an entire bowl for yourself (no judgment here.) These delectable potatoes are the perfect cross between a fry and a potato wedge, making them the crunchiest, yummiest, potato wedges you’ve ever had. The scallion-lime dipping sauce is the cherry on top for this party favorite.

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Prep Time: 25min Cook Time 35min

Ingredients:

• 1-2 lb of russet potatoes

• 3 Tablespoons of Extra Virgin Olive Oil

• 2 springs of Rosemary (chopped fine)

• 1 bunch of parsley (chopped fine)

• 1/2 cup of grated Parmesan

Spices:

• 1/2 tablespoon of paprika

• 1/4 tablespoon of garlic powder

• 1 tablespoon of garlic salt

• 1/4 teaspoon of chili flakes

• 1 tablespoon of dry oregano

• 1 teaspoon of baking soda

• 1 teaspoon of kosher salt

• Fresh ground pepper

Sour Cream Dip:

• 3oz of sour cream

• 1 half fresh lime juice

• 1 zest of a lime

• 1/4 cup of thinly sliced scallion

• Pinch of salt

Method:

1. Begin by preheating the oven to 400°F.

2. Meanwhile, wash and cut potatoes into medium thick wedges. (Place in cold water 5 min)

3. Drain and dry the potatoes and coat in the olive oil.

4. In a separate bowl combine the spices and the Parmesan cheese, mix well before adding the baking soda.

5. Add all the spices to the oiled potatoes making sure to cover all areas.

6. On an oiled sheet pan, lay the potatoes in an even layer with minimal to no overlapping.

7. Place in the oven for 15 min.

8. Check and flip place back in the oven for 15 more mins.

9. While the potatoes cook, make the dip, combining all the ingredients into a bowl.

10. After 30 min switch the oven to a low broil for about 5 mins or until the potatoes are golden brown. (Constantly check to avoid burning)

11. Take out the potatoes from the oven and let sit for 3-4 mins before removing from the tray and placing them on a serving dish. Enjoy!