Parmesan Truffle Potato Wedges have a crispy outside with fluffy inside and are tossed in truffle oil, garlic, salt pepper and finely grated Parmesan cheese.
Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil for easy clean up.
Cut the potatoes into 8 slices by cutting in half, then half again and half again. To get perfect peaked edges, cut from the inside towards the skin. If you have a particularly skinny potato, it might only be 4-6 slices. Focus more on similar sizes.
In a large mixing bowl, toss the potatoes in 1 tablespoon of the truffle oil and grated garlic.
Using tongs, transfer the potato wedges to your prepared baking sheet, discard any remaining oil/garlic.
Season with pepper and salt.
Bake the potato wedges for 35-40 minutes or until they are easily pierced with a fork.
Remove and while still on the baking sheet, drizzle with remaining 1 tablespoon of truffle oil and sprinkle with grated parmesan cheese.
Serve with your favorite dipping sauce.
If you've tried this recipe, come back and let us know how it was in the comments.