Garlic Truffle Potato Wedges

The Spice & Tea Exchange
Servings

4 to 6 servings

Prep Time

40 minutes

Cook Time

50 minutes

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.
Garlic Truffle Potato Wedges

Ingredients

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    • ½ cup mayonnaise
    • ½ cup buttermilk

    • 4 tsp Buttermilk Ranch Seasoning

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    • 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

    • Special Equipment: baking sheet, parchment paper

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    • Garlic Truffle Potato Wedges (Kit)

    Directions

    1. Prepare Ranch Dip. In a small bowl, combine ingredients for ranch dressing; refrigerate until ready to use.
    2. Prepare Potato Wedges. 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.
    3. Toss potato 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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