6 russet potatoes, cut into wedges (do not peel) 6
drizzle extra virgin olive oil
2 ml garlic salt 1/2 tsp
2 ml fresh cracked black pepper 1/2 tsp
5 ml dried parsley 1 tsp
1 ml sea salt 1/4 tsp
dash red chili flakes
CREAMY GARLIC AND PARMESAN DIP
125 ml light sour cream 1/2 cup
125 ml caesar dressing 1/2 cup
25 ml parmesan cheese, grated 1/8 cup
In a large bowl; mix potato wedges and small amount of oil. Add garlic salt, black pepper, cayenne pepper, parsley, salt and red chili flakes; mixing to coat evenly. Place on cookie sheet and bake in preheated 400 F (200 C) oven for about 20 minutes. If a crisper skin is desired, broil for a few minutes at the end of cooking.
In a small bowl; mix sour cream, dressing and cheese together.