Crispy Baked Garlic Parmesan Potato Wedges

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Chives or dill, fresh
  • 1 tbsp Garlic powder
  • 4 Russet potatoes, large

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/2 package Ranch dip mix
  • 1 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Blue cheese crumbles
  • 1/4 cup Parmesan cheese
  • 1/2 cup Sour cream

Found on gimmedelicious.com

Ingredients

• 4 large russet potatoes
• ¼ cup shredded parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• For the Blue cheese ranch dip
• ½ cup sour cream
• ½ package Ranch dip mix
• ¼ cup blue cheese crumbles
• 1 tablespoon chopped fresh chives or dill

Directions

• To make the potato wedges: Preheat oven to 375. Lightly grease a large baking sheet or line with foil or parchment paper and set aside.
• Wash and dry potatoes then slice into thick wedges but cutting each potato into 6-8 wedges. In a large bowl, combine the potatoes, olive oil, parmesan, and spices. Toss to combine.
• Place potato wedges on prepared baking sheet in a single layer. Bake for 35-40 minutes until potatoes golden and tender. Sprinkle with fresh herbs (optional) and serve with the blue cheese ranch dipping sauce.
• To make the blue cheese ranch dipping sauce: Whisk the sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives in a small bowl until full combined. Serve cold.

Nutrition