Recipes

Cooking Times

Ready in: 1 hour
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

• 3lb bag Russet Potatoes
• 1/3 cup extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1/4 cup parmesan cheese, shredded
• 2 tbsp chopped rosemary
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp chopped Dill
• 1 tsp lemon juice

Directions

1. Preheat oven to 425F and line a large backing sheet with parchment paper. Wash the potatoes and cut into wedges, about ½-¾ inch thick. 2. Place the cut potatoes into a bowl of hot water and soak for 15-30 minutes to remove some of the starch. 3. While the potatoes are soaking, prepare the dill sauce. In a small bowl, mix together the sour cream, mayonnaise, dill, lemon juice, and add salt and pepper to taste. Set aside. 4. Remove the potatoes from the bowl and pat dry and drain the water from the bowl. Place the potatoes back into the bowl and add in the olive oil, 2 tsp salt and 1 tsp pepper. Toss until the potatoes are evenly coated. 5. Spread the potatoes evenly onto the baking sheet and bake for 45-60 minutes or until brown and crispy, stirring every 15 minutes. 6. Garnish with the parmesan cheese and rosemary and use the dill sauce for dipping. Enjoy!