Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil for easy clean up.
Cut each 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.
In a large mixing bowl, toss potatoes in 1 tablespoon truffle oil and grated garlic.
Using tongs, transfer the potato wedges to your prepared baking sheet, discard any remaining oil/garlic.
Season with freshly ground pepper and Kosher salt.
Bake 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.