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Active Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: about 1 cup)
Photo: Caitlin Bensel; Styling: Blakeslee Giles and Audrey Davis

How to Make It

Step 1

Preheat oven to 425°F. Cut potatoes in half lengthwise; cut each half lengthwise into 3 wedges (about 1-inch-thick). Toss potato wedges with salt and 2 tablespoons of the oil on a large rimmed baking sheet. 

Step 2

Bake in preheated oven until potatoes are deep golden brown, 35 to 40 minutes, stirring twice with a metal spatula during baking to brown on all sides. Remove from oven and cool 20 minutes.

Step 3

Whisk together vinegar, pepper, mustard, and remaining 1/4 cup oil in a medium bowl until well blended; whisk in cheeses. Add potatoes, and toss to coat. Sprinkle with parsely, if desired, and serve immediately. 

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