– 100ml Greek yogurt or sour cream 🥄
– Dried parsley 🌿
– Black pepper 🌶️
Instructions:
1. Preheat your oven to 200°C (392°F).
2. Wash and scrub the potatoes, then cut them into wedges.
3. In a large bowl, toss the potato wedges with a pinch of salt, a drizzle of olive oil, and some rosemary.
4. Spread the seasoned potato wedges on a baking sheet and bake for about 30-35 minutes, or until they are golden and crispy.
5. In a separate bowl, mix together grated Parmesan, a dash of smoked paprika, garlic powder, and breadcrumbs.
6. Remove the potato wedges from the oven and sprinkle the Parmesan mixture over them. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
7. For the creamy dip, combine Ricotta cheese, Greek yogurt or sour cream, garlic powder, dried parsley, and black pepper in a bowl. Mix until smooth.
8.
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