Ingredients:
3 med russet potatoes, scrubbed and but into wedges (about 8 per potato)
4 scallions, thinly sliced
2 Tbsp pickled jalapeno (homemade or store bought)
2 Tbsp pickled shallots (recipe follows)
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper
UMAMI Chipotle Caesar
Directions:
Preheat oven to 400 degrees
Toss wedges in a bowl with 2 Tbsp UMAMI Chipotle Caesar and a drizzle of olive oil; season with salt & pepper
Roast in oven for 20 minutes then flip wedges and roast for an additional 10 minutes (or until cooked through and golden)
Serve with scallions, pickled shallots and jalapenos, a drizzle of UMAMI Chipotle Caesar and grated parmesan.
Pickled Shallots or Jalapeno Peppers
2 shallots or 2 jalapeno peppers, sliced
1/2 cup each apple cider & hot water
1 Tbsp maple syrup
1/2 Tsp salt
Prepare shallots and jalapenos in separate containers with all remaining ingredients; cover and let stand while preparing wedges