Truffled wedges
Picture: Iain Gillespie.

Serves 6

6 potatoes

1-2 tbsp vegetable oil

1 tsp salt flakes

1 tbsp truffle oil

2 tbsp grated parmesan

Cut each potato into eight wedges and place in a bowl of cold water, before draining, rinsing and rolling in a clean tea towel to remove excess starch. Preheat the oven to 200C and then toss the potato wedges in the vegetable oil, spread them on a baking tray and sprinkle with salt before placing in the oven to roast for about 45 minutes. Just before serving, drizzle over the truffle oil, toss gently and serve with a sprinkle of parmesan cheese.

The West Australian

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