Monday, March 12, 2012

Best Ever Truffle Parmesan Potato Wedges

Potatoes are one of my favorite foods. I actually never really met a carbohydrate I didn't like. Potatoes and pasta are by far my favorite things to eat. Thick cut french fries are my favorite fries to eat by far. I absolutely hate those shoe string fries. The thicker, the better. I ended up getting this amazing aged Parmigiano Reggiano on sale at whole foods and I knew what I wanted to do with it.I know alot of celebrity chefs give truffle oil a bad name, but I happen to really like it. It bumps up the earthy flavor of whatever you are cooking. Bottom line, if I had their money I would go to Italy and get really expensive truffles, but on my salary, I will have to settle with truffle oil.
Since I can't realistically eat french fries every day without getting.. ahem.. fat I have discovered great tips to keeping bakes fries crispy. 
  • After cutting the potatoes, soak them in ice cold water to draw out moisture. The drier the potatoes are, the crispier they will be.
  • Preheat sheet pan before placing potatoes on it
  • Do not over crowd sheet pan.If you do the potatoes won't get crispy!
  • Toss wedges with oil making sure every crevice of potato is well oiled
  • Flip half way through to ensure even cooking
 Recipe from & my Chef Crush Tyler Florencec
 Ingredients(serves four)


Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.
Cut potatoes into wedges and soak in ice cold water for 10 minutes


 ( I added the next step) Grate 3 cloves of garlic. Add to olive oil and toss with potatoes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley, truffle oil and cheese.

Mmm Crispy Goodness


  1. ummm truffle oil.... Parmesan... potato... SIGN ME UP!

    these look amazing!

  2. WOW! Great, easy side dish. Parmesan and truffle, such a great combo!

  3. Hello! I've tweaked your recipe to reuse some baked potatoes, and plan to tip my hat to you on my blog:

    Thanks so much for making this available :)