These Parmesan Truffle Potato Wedges are the absolute best potato wedges! So easy to make and so much fresh flavor! Step up your side dish game with this easy recipe.
This past weekend, we went to Philly with one of our best friends. You can read about it on Aldo's personal finance blog, Million Dollar Ninja. 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.
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 in the evening.
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 everyone truffle flavored - truffle oil and truffle salt, so I couldn't resist getting the fries.
Now, the Parmesan truffle fries were AWESOME. The combination of potatoes, truffle oil, and Parmesan is absolutely perfect. I knew I had to make something like this at home. Perhaps without the deep frying. So that's how these Parmesan Truffle Potato Wedges were born!
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. Wouldn't that be a nice feature!!
These are super easy to make, and I think they will become a regular in my house. I mean, why have boring potato wedges when you can have potatoes flavored with Parmesan and truffle oil with barely any extra effort?? Seriously.
To prepare these Parmesan Truffle Potato Wedges:
The potato wedges are tossed in an olive oil with minced garlic and salt. They are then placed on a a baking tray and seasoned generously with freshly ground black pepper. After the potatoes are baked, they are tossed with truffle-infused olive oil and freshly shredded Parmesan cheese. This way the truffle and Parmesan flavors are prominent in this dish - the hot potato wedges bring out the aroma of both flavors.
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.
If you have leftovers, you can reheat the wedges in the oven the next day - just roast them at 350F for 5-10 minutes.
Other potato side dishes you will love:
- Cheesy scalloped potatoes au gratin
- Roasted young potatoes with crispy skin
- Potatoes with mushrooms
- Mashed potato fritters
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Parmesan Truffle Potato Wedges
- 1 pound potatoes , scrubbed clean (about 3 medium potatoes)
- 1 tablespoon olive oil
- 1 garlic clove , minced or pressed
- 1/4 - 1/2 teaspoon salt (to taste - I used 1/4 teaspoon)
- Pepper to taste
- 1/2 teaspoon Black Truffle Oil
- 2 tablespoons Parmesan cheese , freshly grated
- Preheat oven to 400F. Spray a large baking sheet with nonstick spray or brush with olive oil. I like to line my baking sheets with foil - less clean up!
- Cut the potatoes into thin wedges, about 1/2 inch thick.
- Add the tablespoon of olive oil to a bowl. Use a garlic press to press the garlic into the olive oil, or add minced garlic to the oil. Season with salt and mix well.
- Add the potato wedges to the bowl and stir to make sure the potatoes are well coated in the salted garlic oil.
- Place the potatoes on the baking sheet, taking care not to crowd them. Season with freshly ground black pepper.
- 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.
- Remove from heat and allow to cool for a few minutes. 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.
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?