If your not a fan of Parmesan cheese this recipe also works well with cheddar just make sure it is finely grated
INGREDIENTS
150g Roasting potatoes
1 pinch of salt
3 tablespoons Truffle infused olive oil
4 cloves of garlic
40g Parmesan cheese finely grated
small bunch fresh parsley
150ml Creme Fresh (Optional)
METHOD
- Using a deep saucepan bring a pan of water to the boil
- Wash the potatoes in cold water and the chop into wedges. Try to make them all similar sizes so they cook at the same time. I like to leave the skins on as they get extra crispy
- Add a pinch of salt to the water and add the potatoes and simmer for 5 minutes then add the garlic cloves including the skin. Then cook the potatoes for a further 5 minutes or until the potatoes are par-boiled.
- While the potatoes are cooking preheat the oven to 220 degrees. Put the baking tray in the oven to heat up
- When the potatoes are cooked them drain them from the water and set the garlic cloves to the side
- Remove the baking tray from the oven and pour half of the truffle oil onto the base and then roll in around so it covers the tray. Put the potatoes into the tray and then top with the rest of the oil. Then using a spoon mix the potatoes so they are coated in the truffle oil. Add salt and pepper then return the pan to the oven for 15 minutes or until the wedges are staring to go golden.
- Use a fork to mash the garlic and discard of the skins
- When the wedges are starting to colour remove the pan and top with the Parmesan cheese and garlic. If the potatoes start to stick to the pan use a spatula to ensure that there is an even coating
- Return the potatoes back to the oven for a further 15 minutes or until the cheese start to go golden and crispy.
- Top with chopped fresh parsley and a pot of creme fresh for dunking!
