2.5 pounds yukon gold potatoes, cut into wedges
3-4 tablespoons olive oil
2 1/2 tablespoons powdered buttermilk
1 1/2 tablespoons onion powder
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
3 1/2 tablespoons freshly chopped dill
2 tablespoons finely grated parmesan cheese
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.
- 2. Add potato wedges to a large bowl and coat with olive oil, using your hands to toss in order to coat evenly. In a small bowl, combine powdered buttermilk, onion powder, garlic powder, salt, pepper and dill together and mix well. Sprinkle three quarters of the mixture evenly over the potato wedges, coating completely. Place potatoes on the wire rack and sprinkle with parmesan.
- Bake for 20 minutes, flipping and tossing once, then for 15-20 minutes more, until golden and crispy. Remove and immediately toss with remaining sour cream and onion mix, and even more fresh dill. Serve immediately!
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