Crispy Parmesan Potatoes & Dip
Happy July! I can’t believe another month has flown by… Are you back to work or school? We’re still pretty locked down here, but my clinical internship is definitely keeping me busy!
I’ve still been taking the time to exercise before or after my day and cooking all my meals. My time in the kitchen is like my meditation after a long day.
I made these wedge fries & dip the other day and they were a big hit! Super easy too and a nice change from traditional fries. Serve them as a carb with your dinners during the week.
Recipe makes 4-5 servings
Ingredients
Potato Wedges
5 Yukon Gold potatoes (small-ish sized)
2 tbsp olive oil
½ tbsp smoked paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ cup parmesan
Dipping sauce
4 tbsp Greek yogurt
2 tbsp light mayonnaise
½ cup ketchup
1 tbsp dijon mustard
tsp hot sauce
1 tsp Worcestershire
¼ tsp smoked paprika
¼ tsp chili powder
Directions
Line a baking sheet with parchment paper and preheat your oven to 400F.
Wash and slice the potatoes halfway. Place each half cut-side down, cut in half again, then once more angling the knife to make 4 wedges per half.
Place the potatoes in a bowl and toss in olive oil. Sprinkle with paprika, garlic, salt, and pepper, then toss again.
Lay them on the baking sheet skin-side down (wedge sticking up). Roast for 35-40 minutes or until they begin to brown and crisp.
While the wedges bake, mix all dip ingredients in a bowl.
When the fries are done, sprinkle the parmesan on top and enjoy with the dipping sauce. Enjoy!