Ingredients:

Baked Potato Wedges

• 5 lbs Idaho® Russet Potatoes, 60 ct

Salt and Pepper Mix

• Nordstrom’s signature “Salt & Pepper Crush” spice blend featuring 5 types of peppercorns and Himalayan pink salt. 

Fried Rosemary and Sage Mix

• 20 grams fresh rosemary, leaves only
• 20 grams fresh sage, leaves only

Garnish

• 40 grams rosemary and sage mix (recipe above)
• 8 Tablespoons grated parmesan cheese 
• 1 Tablespoon salt and pepper mix (recipe above)

Directions:

Baked Potato Wedges

1. Rinse and scrub potatoes with water and place on a sheet tray.
2. Bake at 350°F for 1 to 1½ hours or until fork tender.
3. Remove potatoes from oven and cool to 40°F, ideally refrigerated overnight.

Fried Rosemary and Sage Mix

1. Place rosemary and sage leaves into a 350°F fryer.
2. Fry until the leaves have stopped bubbling and transfer to a paper lined sheet tray.
3. Once cooled and drained of excess oil, chop herbs and transfer to a container lined with a paper towel.

Crispy Parmesan Potatoes and Assembly

1. Cut the cold potatoes into 1/6th wedges lengthwise. 
2. Fry potatoes in a 350°F fryer (don't over pack the fry basket) until light golden brown, about 4 minutes. 
3. Transfer the wedges onto a rack lined sheet tray and cool. 
4. Once the potatoes have cooled to the touch, transfer them to a flat surface. Using gloved hands, press the wedges down on the thickest part of the potato until the entire wedge is about 1/2" thick and some of the interior potato has been exposed. 
5. Fry 7 ounces (by weight) of the Baked Idaho® Russet Potato Wedges in a 350°F fryer until golden brown and crispy, about 3 to 4 minutes. 
6. Transfer to a mixing bowl and season with ¼ teaspoon of salt & pepper mix, 2 teaspoons of Fried Rosemary and Sage mix, and 1 Tablespoon of Grated Parmesan Cheese. 
7. Toss to evenly coat the potatoes, then stack on a warm plate at 12 o'clock. Pour any residual seasoning from the mixing bowl and sprinkle on top of the potatoes.