1/4 - 1/2teaspoonsalt(to taste - I used 1/4 teaspoon)
Pepper to taste
1/2teaspoonBlack Truffle Oil
2tablespoonsParmesan 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.