Crispy Potato Wedge Salads | Idaho Potato Commission

Ingredients

• 2 tablespoons vegetable or canola oil
• 3 medium Idaho® russet potatoes, rinsed and thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon chopped fresh rosemary
• 1 large iceberg lettuce, quartered
• ¾ cup buttermilk ranch dressing
• 8 slices crispy bacon, chopped
• 1 pint cherry tomatoes, quartered
• ¼ cup thinly sliced red onion
• ½ cup croutons
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh chives