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

Directions:

1. Add the oil to a large skillet and set over medium-high heat.
2. Once hot, add the sliced potatoes and cook until crispy, browned and softened, about 15 to 20 minutes.
3. Season with salt, pepper and rosemary. Make sure to stir them occasionally so that they cook and brown evenly.
4. To assemble the wedge salads, arrange the iceberg quarters on a platter. Drizzle each wedge with dressing, and top with potatoes, bacon, tomatoes, red onion, croutons, feta cheese and chives. Serve immediately and enjoy!