Truffle Wedges with Ribeye
Serving: 4 to 6
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Directions
- Wash the potatoes and cut them into wedges.
- Pre-heat the oven to 220°C/425°F.
- Submerge the potatoes in a bowl of cold water for 30 minutes.
- Remove the potatoes from the water, dry them and coat them with olive oil and season well with salt and pepper.
- Place the wedges on a baking tray and bake in the pre-heated oven for 45 minutes to an hour, turning them over half way through cooking time.
- Whilst the potatoes are roasting, mix the truffle oil with the crushed garlic.
- Remove the golden brown potato wedges from the oven and transfer them to a serving dish.
- Pour the truffle oil and garlic over them and sprinkle with fresh origanum and shaved parmesan cheese.
Ingredients
- 1.50 kg large potatoes
- ¼ cup olive oil
- 2 tbsp truffle oil
- 1 garlic clove, crushed
- 2 tbsp origanum, chopped
- ½ cup parmesan, shaved