Garlic Parmesan Potato Wedges with Dipping Sauce
Herbs de Provence will transport you to the South of France for dinner tonight. I know Herbs de Provence sounds super fancy, but don’t be intimidated. This dried spice blend can be found in your everyday grocery store spice aisle. Though spice mixes vary from brand to brand, herbs de Provence generally contains the same basic herbs. Its filled with pantry staples like rosemary, marjoram, and thyme; studded with beautiful dried lavender. The lavender makes it feel like a bit of an indulgence.
So, when I was dreaming up the side dish for tonight’s dinner, I thought we could be a little fancy. I thoroughly scrubbed some hearty russet potatoes and sliced them into thick wedges. This ensures that the insides will be fluffy, while giving the outsides enough time to become golden brown and crispy. Then, I tossed the potato wedges in some extra virgin olive oil, garlic powder, salt, fresh cracked black pepper, and the beautifully fragrant Herbs de Provence.
I like to make sure that the potatoes are in an even layer on a parchment lined sheet pan. Try not to crowd the pan too much. If the potatoes overlap too much, they will not get the golden crunch we are looking for. Bake the potatoes in a 375-degree oven for 40 minutes, making sure to flip them over halfway through the cooking process. This, again, will ensure even potato crispiness.
After the potatoes bake for 40 minutes, top them with some freshly grated parmesan cheese. I find that fresh works best here. Then, bake the potatoes for another 5 minutes. The cheese will melt into the potato wedges and become nice and crispy. To finish the potatoes, garnish them with some flat leaf parsley. Again, fresh is best here.
Now, for the sauce. Believe it or not, this zippy dipping sauce is mostly healthy. Its base is a 0% plain Greek yogurt with just a little tablespoon of mayo to round it out. I like using Greek yogurt as a replacement for sour cream and mayonnaise on the day to day. This makes dishes healthier for my family and me. Plus, the Greek yogurt provides a rich and tangy base for sauces.
To the Greek yogurt, I added red wine vinegar, parmesan cheese, fresh chopped flat leaf parsley, fresh cracked black pepper, and garlic powder to the mix. That’s it! It’s simple, easy, and made with kitchen staples. This sauce only gets better as it sits in the refrigerator. I recommend making it in the morning and letting the flavors marry while you go about your day. Then, when you are ready for dinner, the sauce will be perfect.
The combination of these garlic parmesan potato wedges hot out of the oven combined with the cooling zippy sauce is the perfect pair. Serve alongside a roasted chicken and a green salad for a complete meal. I hope you enjoy this simple, yet fancy, side dish as much as I did!
Garlic Parmesan Potato Wedges with Dipping SauceYield
- 5 russet potatoes cut into 8 wedges each
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- ½ teaspoon herbs de Provence
- ½ teaspoon salt or to taste
- Fresh cracked black pepper to taste
- 1/3 cup parmesan cheese
- 1 single serving container 0% plain Greek yogurt 5.3 oz
- 1 tablespoon mayonnaise
- 1 tablespoon flat leaf parsley
- Fresh cracked black pepper
- 2 tablespoons freshly grated parmesan cheese
- ½ teaspoon garlic powder
- 2 teaspoons red wine vinegar
To make the sauce, combine the Greek yogurt, mayonnaise, parsley, black pepper, parmesan, garlic powder, and red wine vinegar. Cover and refrigerate while you make the potatoes.
Preheat the oven to 375 F.
Line a baking sheet with parchment paper. On the parchment, toss the potato wedges with olive oil, garlic powder, herbs de Provence, salt, and pepper. Spread the potatoes into an even layer.
Bake the potatoes for 35-40 minutes, flipping them halfway through.
Top the potatoes with parmesan cheese and bake for 5 minutes longer
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