They’re crispy, parmesan-y, tender on the inside, buttery and paired with a Dill Pickle Dipping Sauce…
Servings: 6
For the Potato Wedges:
- 1 lb. Mini Potatoes, preferably red or gold
- ½ stick Unsalted Butter, melted
- 1/3 cup Olive Oil
- 1 ½ cups + ½ cup Grated Parmesan
- 1 tbsp. Dan’O’s Cheesoning
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
- 1 tsp. Dan’O’s Cheesoning