| 3 ounces Nordic Creamery Parmesan cheese, grated and divided (2/3 cup) | |
| 1/4 cup olive oil | |
| 4 large russet potatoes, cut into wedges (about 2 1/2 pounds) | |
| Salt and pepper | |
| 1/4 cup minced fresh parsley | |
| 1 cup mayonnaise | |
| 1/4 cup lemon juice | |
| 1 1/2 teaspoons Dijon mustard | |
| 1 teaspoon garlic powder |
Crispy grilled potato wedges tossed with Parmesan and parsley pair perfectly with a zesty Parmesan aioli — a simple, flavorful side that’s just as good hot off the grill as it is chilled.
| 1. | Grease grill grate. Heat grill to medium. |
| 2. | Combine 1/3 cup parmesan and olive oil in a large bowl. Add potatoes; toss to coat. Transfer potatoes to a lightly greased grill grid. Season with salt and pepper. |
| 3. | Grill potatoes, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. |
| 4. | Toss potatoes with parsley and remaining parmesan in the same bowl. |
| 5. | Meanwhile, whisk the aioli ingredients in a bowl. Season with salt and pepper to taste. Serve with potato wedges. |
