• Garlic Truffle Potato Wedges

Garlic Truffle Potato Wedges

1½ lbs russet potatoes (about 3 to 4 medium)
2 Tbsp olive oil
1 Tbsp Black Truffle Garlic Seasoning
2 Tbsp parmesan cheese, grated
garnish fresh parsley, chopped, optional

Ranch Dip
½ cup mayonnaise
½ cup buttermilk
4 tsp Rustic Garden Ranch Spice Blend
In a small bowl, combine ingredients for ranch dressing; refrigerate until ready to use.

Preheat oven to 425°F. Wash potatoes (leave skin on); cut lengthwise into ¾-inch wedges. Soak wedges in ice water for 30 minutes. Thoroughly pat wedges dry with a towel to remove excess moisture.

Toss wedges with olive oil, seasoning, and parmesan cheese. Arrange, cut side down, on a baking sheet lined with parchment paper. Bake for 30 minutes; turn wedges over and cook for an additional 15 to 20 minutes. Garnish with chopped parsley, if desired. Serve with buttermilk ranch dip.

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