Cheesy Rosemary Jo-Jos (Potato Wedges) Recipe

Ingredients:

• 1 1/2 pounds Yukon Gold or fingerling potatoes, scrubbed
• 5 tablespoons extra virgin olive oil, divided use
• Rosemary Spice Seasoning:
• 1/2 cup grated parmesan cheese, optional
• 1 tablespoon minced fresh rosemary or 1 1/2 teaspoon dried
• 1/4 cup breadcrumbs
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• To serve:
• Deli-prepared dips or sriracha mayonnaise

Directions:

1. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper and brush with 2 tablespoons olive oil.
2. Halve potatoes lengthwise. Place halves, cut sides down, on board. Slice lengthwise into 1/3- to 1/2-inch wedges. Toss with 3 tablespoons olive oil (For crispier potatoes, see Cook's Tips.)
3. Combine ingredients for seasoning in a small bowl.
4. Dredge potatoes in seasoning and arrange in a single layer on prepared baking sheet.
5. Roast 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 Tips:
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 2 teaspoons kosher salt. Bring to boil, reduce heat, and simmer 5 minutes. Drain. Pat wedges dry on a towel.