by LAUREN SEPHTON / @BRIGHTMOMENTCO
Welcome to The Fancy Fork! Your hub for seasonal produce insight and farm-style recipes that are made to satisfy.
Summer has arrived with its abundance of garden-fresh ingredients ready to make the most flavorful, bright and bold recipes! Today’s recipe is inspired by two of my favorite seasonal produce vegetables – potatoes and cucumbers. But, other seasonal ingredients to keep an eye out for are bok choy (amazing for Korean-inspired dishes), mushrooms, tomatoes, zucchini, lemons/limes, green beans, eggplant, corn, spring greens/arugula, celery, cauliflower, carrots and summer squash. And, because summer isn’t complete without fresh fruit salads, try to incorporate some seasonal fruits like blueberries, bananas, raspberries, stone fruit, mango, grapes, melons, cherries and blackberries.
These (Oven-Baked) Crispy Parmesan Potato Wedges are made with Yukon gold potatoes that are a great source of vitamins B6 and C, as well as potassium and fiber. Adding them properly into your diet may lead to better sleep and lower risk of heart disease. The potato wedges are served with a Homemade Dill Pickle Sauce made with fresh pickles. And, did you know that pickles can help digestion, are high in an antioxidant called beta-carotene, curb sugar spikes and may ease muscle cramps? It’s a win-win!
Oven-Baked Crispy Parmesan Potato Wedges
Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
For the Potato Wedges:
- 1 lb. Mini Potatoes, preferably red or gold
- ½ stick Unsalted Butter, melted
- ⅓ cup Olive Oil
- 1 ½ cups + ½ cup Grated Parmesan
- 1 tsp. EACH: Salt, Black Pepper, Garlic Powder
For the Dill Pickle Dipping Sauce:
- 4 oz. Cream Cheese, softened
- ½ cup Plain Greek Yogurt
- ¼ cup Dill Pickles, finely chopped
- ¼ cup Pickle Juice
- 1 tbsp. Fresh Dill, chopped
- Salt & Black Pepper, to taste
Instructions:
- Preheat oven to 425F. Line a rimmed baking pan with parchment paper.
- Cut potatoes in half longways, then score with a knife by cutting 3-4 slits on each side.
- Melt the butter and mix in the olive oil, 1 ½ cups grated parmesan and Dan-O’s Cheesoning.
- Toss the potatoes in half of the parmesan mixture, then spread the remaining half on the prepared pan.
- Dip the potatoes face down in the remaining ½ cup parmesan, then lay face down on the pan in the parmesan paste.
- Bake for 20-25 minutes, rotating the pan halfway through, or until the potatoes are tender.
- Remove from the oven and let cool for at least 5 minutes before enjoying warm.
- To make the dipping sauce, simply stir all ingredients together to serve with the potato wedges. Enjoy!
