Ingredients
4largeRusset potatoes
¼cupolive oil
½cupParmesan Cheese
2tspfresh rosemary,minced
1 ½tspgarlic powder
1tbspminced,minced
salt and freshly ground black pepper
1tbspfresh parsley,minced, for garnish
¼cuplight mayonnaise
¼cupplain Greek yogurt
½tspdried basil
2 ½tbspmilk
⅛tspgarlic powder
2pinchessalt
Preparation
Preheat oven to 400 degrees F. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges. Place potatoes on the baking sheet.
Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder, and season with salt and pepper. Toss lightly. Then spread into an even layer, laying potatoes on one cut side.
Roast in preheated oven for 30 to 35 minutes, turning potatoes to opposite cut side halfway through. Broil during the last 1 to 2 minutes to crispen them up more.
Sprinkle with a few more tablespoons Parmesan and the parsley. Serve warm.
To make the sauce, whisk together all ingredients in a small bowl. Serve with potato wedges.
