PARMESAN WEDGE FRIES
3-pounds russet potatoes
½ cup Hellmann’s Light Mayonnaise
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
⅓ cup grated parmesan cheese
3 tablespoons chopped parsley
3 tablespoons olive oil
Wash and scrub the potatoes with a brush to remove any debris. Cut them into wedges about 1″ thick. Soak the potatoes in ice water for at least 1 hour or up to overnight. This will help the potatoes release excess starch and get really crispy in the oven!
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Drain the potatoes and pat them very dry with paper towels. Place them in large bowl.
Whisk the mayo, Italian seasoning, and salt together in a small bowl and add it to the potatoes. Toss until all of the potato wedges are well coated in the mayo mixture. I like to use my hands for this.
Spread the coated potatoes in an even layer on the baking sheet. Bake for 20 minutes.
Remove the potatoes from the oven and sprinkle the parmesan and parsley. Gently toss with a spatula to coat. Drizzle the olive oil over the top. Return to the oven for another 25-35 minutes until they fries are golden and crispy.