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4 large russet potatoes, rinsed

3 tablespoons olive oil

1/2 tsp sea salt or kosher salt

1/2 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1/2 cup Parmesan cheese, divided

Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 pieces.

Place potatoes in a large bowl covering them in water and ice.Let them stand for 30 min then dry well.

Mix together seasonings, olive oil, and 1/4 cup Parmesan cheese in a bowl. Pour over the potatoes and mix well.

Line baking sheet with foil. Place potatoes on the lined sheet and bake at 425˚F for 25-30 min until the potatoes are cooked through, browned and crispy.

Once potatoes are done top with fresh parsley and remaining 1/4 cup Parmesan cheese.


Dipping Sauce


1 cup Old Home Plain Greek Yogurt

1/4 cup mayo

1/4 teaspoon cayenne pepper, optional

1/2 tablespoon lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 tsp Worcestershire sauce

1/2 teaspoon paprika

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste


In a bowl, combine all ingredients and stir well.