Parmesan Truffle Potato Wedges
Indulge in crispy, golden-brown potato wedges infused with truffle oil and parmesan cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large russet potatoes Fresh, sturdy spuds that create a crisp exterior while remaining fluffy inside.
- 2 tablespoons truffle oil Provides an aromatic, earthy flavor that elevates the wedges to gourmet status.
- 2 cloves garlic Adds a fragrant, savory depth to the overall taste of the dish.
- 1 teaspoon coarse Kosher salt Enhances flavor and helps achieve the perfect crispy texture.
- 1 teaspoon freshly ground black pepper Adds a subtle heat and complexity to the seasoning.
- 1 cup parmesan cheese Offers a rich, nutty flavor that complements the other ingredients beautifully.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and prepare a rimmed baking sheet by lining it with aluminum foil for easy cleanup.
- Slice each potato in half, then cut each half into quarters for uniform sizes.
Mixing and Seasoning
- In a large mixing bowl, toss the potato wedges with 1 tablespoon of truffle oil and the grated garlic until evenly coated.
- Arrange the potato wedges on the prepared baking sheet, discarding leftover oil and garlic.
- Generously season the potatoes with Kosher salt and black pepper.
Baking
- Bake the wedges for 35-40 minutes until they are golden and can be easily pierced with a fork.
- Once out of the oven, drizzle the remaining 1 tablespoon of truffle oil over the hot wedges and sprinkle with freshly grated parmesan cheese.
- Serve warm with your favorite dipping sauce.
Notes
For the ultimate crispy texture, cut the potato wedges into similar sizes and allow them to marinate before baking. Avoid overcrowding the baking sheet for crispiness.