Ingredients
Potato Wedges
- 4 large Russet potatoes (unpeeled, scrubbed and rinsed, about 2 – 2 1/2 lbs), cut into wedges
- 1/4 cup olive oil
- 1/2 cup finely shredded parmesan cheese (divided, plus more for serving)
- 2 tsp minced fresh rosemary
- 1 1/2 tsp garlic powder or 1 Tbsp minced fresh garlic
- Salt, about 1 tsp
- Freshly ground black pepper, about 1/4 tsp
Dipping Sauce
- 1/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 tsp dried basil
- 2 1/2 Tbsp milk (plus more to thin if desired)
- 1/8 tsp garlic powder
- 2 pinches salt
- 1 Tbsp minced fresh parsley (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Prepare an 18 by 13-inch baking sheet by spraying it with non-stick cooking spray to prevent sticking.
- Prepare Potatoes: Scrub and rinse the potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into large wedges, about 8 wedges per potato. Place all the potato wedges evenly on the prepared baking sheet.
- Season Wedges: Drizzle the olive oil over the potatoes. Sprinkle them evenly with half of the parmesan cheese, minced fresh rosemary, and garlic powder (or fresh garlic). Season with approximately 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the wedges lightly to coat, then spread them out in an even layer, placing each wedge on one of its cut sides to maximize crispiness.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast the wedges for 30 to 35 minutes. Halfway through the roasting time, turn the wedges to the opposite cut side to ensure even cooking and browning. In the final 1 to 2 minutes, switch the oven to broil to crisp up the wedges further. Watch carefully to avoid burning.
- Add Final Touches: Remove the wedges from the oven and immediately sprinkle with the remaining parmesan cheese and fresh parsley, if using, for a pop of flavor and color. Serve the wedges warm.
- Prepare Dipping Sauce: In a small bowl, whisk together light mayonnaise, plain Greek yogurt, dried basil, milk, garlic powder, and salt until smooth. Add extra milk if needed to reach desired consistency. Serve alongside the potato wedges for dipping.
- Note on Garlic: The recipe offers a choice between garlic powder and fresh garlic. Garlic powder is preferred for roasting to avoid a bitter taste from prolonged cooking at high heat. If using fresh garlic, toss it lightly with olive oil and add it halfway through the baking time to preserve its flavor and prevent burning.
- Recipe Source: Inspired by Ina Garten and The Chunky Chef.
Notes
- Use garlic powder instead of fresh garlic for the best flavor when baking to avoid bitterness.
- If using fresh garlic, add it halfway through roasting to prevent burning.
- Lay potato wedges flat on one cut side for maximum crispiness.
- Broiling at the end crisps up the wedges nicely but watch carefully to avoid burning.
- Serve with the creamy Greek yogurt-mayo dipping sauce for added flavor.
- Adjust salt and pepper to taste depending on your preference.
- Russet potatoes are preferred for their starchy texture which crisps well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
