GARLIC TRUFFLE POTATO WEDGES

Garlic Truffle Potato Wedges image

Provided by Nor Mac

Time 55m

Number Of Ingredients 13

4 idaho,or russet potatoes washed and cut in to 8 wedges per potato
1/8 c white truffle olive oil plus 2 tablespoons divided. can substitute regular olive oil if wanted.
1/8 c olive oil
2 tsp fresh chopped parsley
5 clove garlic chopped in food processor
1/2 c parmesan cheese i use parmigiano origiano
SEASONING
1 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/2 tsp black ground pepper
1/2 tsp dried or fresh basil chopped fine

Steps:

1. Line a large baking sheet with parchment paper. This way potatoes won't stick while roasting.
2. Preheat oven to 450 degree's. Wash potatoes and dry them. Cut each potato in to 8 wedges. Rinse potatoes under cold water and dry them.
3. Combine olive oil with the Truffle olive oil. Toss potatoes in the oil,and coat well. Mix the seasoning together and sprinkle on top of oiled potatoes to coat.
4. place skin side down on lined pan and bake for about 40-45 minutes until nicely browned and soft. Remove from oven. Sprinkle the chopped garlic on fries and pan. Return to oven for about 5 minutes. You just want to roast the garlic a bit.Remove from oven again.
5. Remove from oven. Empty potatoes in to a bowl. Toss with the 2 tablespoons of White truffle oil. Sprinkle and coat with 2 tablespoons of white truffle oil. Sprinkle 1/2 the Parmesan cheese on the potatoes to coat. Return to lined sheet pan and place under broiler for a few minutes until crisp. about 3-5 minutes.
6. Remove from oven. Sprinkle with salt and pepper to taste. Top with remaining Parmesan and chopped parsley. Ready to serve!