Preheat your oven to 425°F (220°C). Wash and cut the Yukon Gold potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, salt, and black pepper until evenly coated.

Bake the Potatoes

Spread the potato wedges on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy, flipping halfway through.

Lemon Vinaigrette

Make the Vinaigrette

In a small bowl, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and black pepper until well combined.

Smoked Cheddar Frico

Prepare the Frico

On a parchment-lined baking sheet, place small mounds of smoked cheddar cheese (about 1-2 tablespoons each) and flatten them slightly. Bake in the oven for about 10 minutes, or until melted and golden. Remove and let cool until firm.

Citrus Crema

Make the Citrus Crema

In a bowl, mix together sour cream, lime juice, orange zest, and salt until smooth and well combined.

Assembly

Serve the Dish

Once the potatoes are done, plate them and drizzle with lemon vinaigrette. Top with smoked cheddar frico, a dollop of citrus crema, and garnish with chopped scallions.