2.5lbs Yukon Gold Potatoes, Cut into Wedges
4T Olive Oil or Vegetable Oil
2t Fresh Garlic, Minced
3T Powdered Buttermilk
1 ½T Onion Powder
1t Garlic Powder
Salt & Pepper, To Taste
3 ½T Fresh Dill, Finely Chopped
1T Fresh Parsley, Finely Chopped
1T Fresh Chives, Minced
2T Parmesan Cheese, Freshly Grated
1. 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 and minced garlic, 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.
3. 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, fresh parsley, and fresh chives.
4. Place the fries onto a serving plate and garnish with even more freshly grated Parmesan cheese all over the top (the more, the better). Enjoy immediately while they are still crispy and warm.