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. Por 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.
1 cup Greek yogurt, preferably full-fat, such as Kalona SuperNatural
1/4 cup mayo, such as Hampton Creek Just 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.