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 Foodnetwork.com & my Chef Crush Tyler Florencec

 Ingredients(serves four)

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 tablespoons chopped parsley leaves
• 1/4 cup freshly grated Parmigiano-Reggiano

Directions

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