parmesan truffle potato

Parmesan Truffle Potato Wedges

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This weekend, Aldo, Keri and I went to Philly. Aldo has never been there and I only went twice – once as a kid, and once when there might have been lots of drinking involved so I don’t remember much from either trip. Because of this, we wanted to do all the touristy things – see the liberty bell, go to the Ben Franklin museum, visit the art museum, etc. Keri’s done most of those things before, but we promised it would be a fun weekend, so she came along 🙂

The weather was very beautiful this weekend – it was perfect for walking around and sightseeing, and we had such a great time. We had lots of good luck on this trip because the Ben Franklin museum happened to be free on Saturday, and there was a free outdoor screening of an opera – The Barber of Seville.


I happen to like the opera, but this was Aldo and Keri’s first opera experience (other than hearing bits and pieces of really famous arias here and there). I’m not sure they loved it, but they still had a good time – it was a beautiful night to have a picnic dinner outdoors.

Right before the opera started, we grabbed food at food trucks right nearby. Keri had a burger, and Aldo and I shared a cheese-stuffed meatball sandwich, fried cheese curds (yum!), and Parmesan truffle fries. I am obsessed with truffle oil and truffle salt, so I couldn’t resist getting these fries.

Now, these fries were AWESOME. The combination of potatoes, truffle oil, and Parmesan is absolutely perfect. I knew I would have to make something like this at home. Perhaps without the deep frying.

parmesan truffle potato

I was excited to see that we got potatoes in our CSA share this week, it was like a sign that I had to make these Parmesan Truffle Potato Wedges. I think if I had to pick a food to eat every day for the rest of my life, this would be it. These Parmesan truffle potato wedges are perfect. I wish you could smell these pictures, because it smells so darn good in my kitchen right now. Actually, if you have the new iPhone, you can scratch the screen and smell the fries. It’s one of the new features in iOS8. =P

These are super easy to make, and I think they will become a regular in my house. I mean, why have boring potatoes when you can have potatoes flavored with Parmesan and truffle oil?? Seriously.

This recipe can be scaled up easily – but use two baking sheets if you are making a lot of potatoes so you don’t overcrowd them. You want each potato wedge to be separated while baking so they crisp up and turn golden brown.

Just like with regular fries, the leftovers weren’t that great (unless you bother to heat them on in an oven), so I wouldn’t recommend making more than you can eat in one sitting. But I definitely recommend making them. 🙂

Parmesan Truffle Potato Wedges

Makes: 2-3 servings. Total time: 35 minutes.

  • 1 pound potatoes scrubbed clean (about 3 medium potatoes)
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/4 – 1/2 teaspoon salt (to taste – I used 1/4 teaspoon)
  • 1/2 teaspoon Black Truffle Oil
  • 2 tablespoons shredded Parmesan cheese
  • Pepper to taste

1. Preheat oven to 400F. Spray a large baking sheet with nonstick spray. I like to line my baking sheets with foil – less clean up!

2. Cut the potatoes into thin wedges, about 1/2 inch thick.

parmesan truffle potato

3. Add the tablespoon of olive oil to a bowl. Use a garlic press to press the garlic into the olive oil. Or, you can finely mince the garlic and add it to the oil. Add the salt and mix.

4. Add the potato wedges to the bowl and stir to make sure the potatoes are well coated in the salted garlic oil.

5. Place the potatoes on the baking sheet. Season with freshly ground black pepper.

parmesan truffle potato

6. Bake at 400F for 25 minutes. After 25 minutes, turn the heat up to 450F and bake for 5 more minutes, or until the potatoes are cooked and are starting to turn golden brown.

7. Remove from heat and allow to cool for a few minutes.

8. Place the cooked potato wedges in a bowl, and add the truffle oil. Stir to coat the potatoes in truffle oil. Add the shredded Parmesan cheese and toss to combine.

9. Try not to drool as you are taking pictures of the Parmesan Truffle Potato Wedges. Oh wait, you don’t need to go through step 9, you can just enjoy them right away! Unless you’re instagram-ing how amazing these potatoes are. I totally understand.


I wish you could smell these pictures. I hope you didn’t actually scratch your iPhone to smell these fries.


 Truffle oil and truffle salt are definitely one of my favorite ways to indulge myself. What are your favorite additions to take your food to the next level of deliciousness?

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