Imagine sinking your teeth into a perfectly golden, crispy potato wedge infused with luxurious truffle oil and sprinkled with savory Parmesan cheese. These aren't just any ordinary potato wedges – they're a culinary masterpiece that transforms a simple side dish into a restaurant-worthy experience right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet indulgence, these Homemade Truffled Potato Wedges are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large potatoes, cut into wedges
- 2 tablespoons truffle oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the potatoes thoroughly under cold running water. Pat them completely dry with clean kitchen towels to ensure maximum crispiness.
- Cut the potatoes into uniform wedges, approximately 1-inch thick, ensuring each wedge has a similar size for even cooking.
- In a large mixing bowl, combine truffle oil, garlic powder, salt, and black pepper. Whisk the ingredients together to create a uniform seasoning mixture.
- Add potato wedges to the seasoning bowl and toss gently, ensuring each wedge is evenly coated with the truffle oil and spice mixture.
- Arrange the seasoned potato wedges on the prepared baking sheet, making sure they are spread out in a single layer without overcrowding.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the wedges halfway through cooking to ensure even browning.
- Check the potatoes for golden-brown color and crispy edges. They should be tender on the inside and crisp on the outside.
- Remove from the oven and immediately sprinkle grated Parmesan cheese over the hot potato wedges.
- Let the wedges rest for 2-3 minutes to allow the cheese to slightly melt and adhere to the potatoes.
- Transfer to a serving platter and garnish with additional fresh herbs like chopped parsley or chives if desired.
Tips
- Drying is Key: Always thoroughly pat your potato wedges dry before seasoning. Excess moisture prevents the crispy exterior you're looking for.
- Even Sizing Matter: Cut your potato wedges uniformly to ensure consistent cooking and crispiness.
- Don't Overcrowd: Spread the wedges in a single layer on the baking sheet, leaving space between each piece. This allows hot air to circulate and creates maximum crispiness.
- Midway Flip: Turning the wedges halfway through cooking ensures even browning and a perfectly crisp texture on all sides.
- Fresh is Best: Use high-quality truffle oil for the most intense and authentic flavor. A little goes a long way!
- Cheese Timing: Sprinkle Parmesan immediately after removing from the oven so it slightly melts and adheres to the hot potatoes.
- Optional Garnish: Fresh herbs like parsley or chives can add a pop of color and fresh flavor to your finished dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
