Garlic Truffle Potato Wedges
A quick soak in ice water before roasting is the reason these potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Seasoned with garlic, black truffle, and parmesan, they’re the perfect homemade solution any time a craving strikes for gourmet fries.
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
½ cup mayonnaise
½ cup buttermilk
4 tsp Rustic Garlic 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.
Yields: 4 to 6 servings
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