Rosemary-Seasoned Oven-Fried Potato Wedges (Jo Jos) Recipe

Ingredients:

• 1 1/2 pounds (2 large) Yukon Gold or fingerling potatoes, scrubbed
• 5 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
• Rosemary Spice Seasoning:
• 1/2 cup grated parmesan cheese or 2 tsp nutritional yeast, optional
• 1 Tbsp minced fresh rosemary or 1 1/2 tsp dried, crumbled
• 1/4 cup bread crumbs, or crushed Panko
• 1 1/2 tsp paprika
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• To serve:
• Feta Kale, Beet Walnut, or other prepared dip from the Metropolitan Market Deli or mayonnaise flavored with garlic or sriracha

Directions:

1. Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper and brush with 2 Tbsp olive oil.
2. Halve potatoes lengthwise. Place halves, cut side down, on board. Slice lengthwise into 1/3- to 1/2-inch wedges. Toss with 3 Tbsp of Olive Oil (For crispier potatoes, see cook’s tips)
3. Combine ingredients for seasoning in a small bowl.
4. Dredge potatoes in the seasoning and arrange in a single layer on prepared sheet.
5. Roast for 25 to 30 minutes, or until potatoes are sizzling and golden brown. To promote more crisping, use a spatula to turn wedges over halfway through. Serve warm with dip of choice.
6. Cook’s Tip:
7. To streamline last-minute prep, cut potatoes ahead of time and place in a bowl of cold water. Chill. Drain well before using.
8. For crispier potatoes: Place potatoes in a saucepan with 1 1/2 quarts water and 1 tsp sea salt (2 tsp kosher). Bring to boil, reduce heat, and simmer for 5 minutes. Drain. Pat wedges dry on a towel.