Parmesan Truffle Potato Wedges
Parmesan Truffle Potato Wedges are russet potato wedges roasted with grated parmesan, herbs, and truffle-flavored olive oil. So yummy! These parmesan truffle fries make a delicious game-grub appetizer or a perfect side.
Parmesan Truffle Potatoes…
Crispy, flavorful, and absolutely delicious, everyone will love these parmesan truffle oil potato wedges! These are similar to our oven steak fries – restaurant style!
I made these parmesan-crusted potato wedges the other night for dinner, they paired well with our London broil steak grilled to perfection. In addition, they make a great side to go with our roasted spicy chicken wings on game nights.
They turned out to be a hit!
So I decided to make them again so I could get the exact measurements of the ingredients, and take some photos.
These potato wedges are so good and so tasty, …trust me…they will go fast!
How To Make Parmesan Truffle Oil Potato Wedges?
1. First, rinse the potatoes.
2. Next, working with one potato at a time, slice each potato in half, lengthwise.
3. Then slice each half, lengthwise into thirds. If the potato is very large and thick, you can slice each half into fourths.
4. Arrange wedges in a single layer on your prepared baking sheet. Sprinkle over them with all the dry seasonings (full recipe card below).
5. Roast for 15 to 20 minutes. Remove and turn them over. Then scatter with grated Parmesan cheese over them. Continue to roast for an additional 10 to 15 minutes.
*QUICK NOTE: If you prefer, you can sprinkle cheese on both sides of the potato wedges for additional flavor.
6. Remove and drizzle with Truffle Oil flavored olive oil over the wedges and serve.
What to Serve These Potato Wedges With?
There are many options to serve these potato wedges as a side:
- All grilled meats, including our London Broil grilled to perfection, hamburgers, and
- All poultry dishes, like our parmesan-crusted chicken cutlets, and baked nut-crusted chicken, just to name a few.
- Serve them on game nights, especially our spicy maple chicken wings.
- Serve them with a side of our mom’s quick marinara sauce for dipping!
What is Truffle Flavored Olive Oil?
Truffle oil is good-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom flavor and it’s primarily used as a condiment. It is a very delicate oil and should not be cooked with.
Where Can We Find Truffle Oil?
You can find truffle oils at specialty stores and at times even at Costco. But they will sell them only when truffles are in season, which is the fall and winter months.
You can also purchase them on Amazon. There are two brands I prefer, both links are provided:
- “Olioficio FAM” White Truffle Flavored Olive Oil, and the other
- “Urbani” White Truffle Flavored Olive Oil. Both are products of Italy.
With a distinct flavor of the truffle oil and the crusted parmesan cheese on top, they turned out absolutely unique and delicious!
Try them!
ENJOY!!
Yield: 4 to 6 servings
Parmesan Truffle Potato Wedges
Parmesan Truffle Potato Wedges are russet potatoes cut into wedges and roasted with dried herbs, extra virgin olive oil, and grated parmesan cheese, then topped with white truffle flavored olive oil. Super easy, absolutely delicious, and a perfect side for any dish!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- 6 russet potatoes
- 4 Tbsp. extra virgin olive oil - divided
- 1/2 tsp. garlic powder (or 1 Tbsp. minced garlic)
- 1 + 1/4 tsp. herbes de Provence
- freshly cracked sea salt and black pepper
- 1/3 cup grated Parmesan cheese
- 3 Tbsp. white truffle flavored olive oil
Instructions
- Preheat oven to Roast at 425 degrees F, (218 C). Drizzle about 2 tablespoons of extra virgin olive oil on the bottom of a large baking sheet. Set it aside.
- Rinse the potatoes in a bowl of cold water.
- Slice the potatoes lengthwise and then into wedges. First, slice each potato in half, then slice each half into thirds or fourths. Each potato should yield about 6 to 7 wedges, depending on the size of each potato.
- Arrange wedges in a single layer onto the prepared baking sheet. Drizzle additional 2 tablespoons of olive oil over them. Then scatter on top with the dried herbs, garlic powder, freshly cracked sea salt, and black pepper.
- Roast (or Bake) in the oven for 15 to 20 minutes. Pull them out and use a spatula to turn them over. Scatter over them with grated Parmesan cheese, then return them back into the oven and continue to roast for an additional 10 to 15 minutes, until golden crispy.
- Remove from oven, and drizzle white truffle flavored olive oil over them. Then use a spatula to remove the potatoes and transfer them to a serving platter and serve.
- Serves 4 to 6
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xo Anna and Liz
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these look marvellous. i’ve never been a fan of truffle oil tho; i think because it’s never been fresh when i’ve had it. i think that would make all the difference… yours are Delish i’m sure.
I hear you, Sherry. I don’t like it either if the flavor of truffle is overbearing. But in my recipe, it’s very subtle, and they really turned out fantastic. I hope you will try my recipe. Have a great day!
For some reason I’ve never tried making truffle fries at home but I loved ordering them in restaurants. I’m pinning this too 🙂
Thanks so much for pinning and sharing, Susan! Have a blessed day! 🙂
Oh yum, potatoes are an all time favorite of mine…especially truffle ones. I pinned to my Pinterest Potato Board to share with others.
Aw, thank you so much Karen for sharing this recipe! You are the best! 🙂