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 Foodnetwork.com & my Chef Crush Tyler Florencec
 Ingredients(serves four)


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


4 comments:

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

    these look amazing!

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

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

    Thanks so much for making this available :)

    ReplyDelete