Parmesan Truffle Potatoes Recipe

Time1h

Serves4

Make Parmesan Truffle Potatoes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep the Potatoes
Wash and scrub the Yukon Gold potatoes thoroughly to remove any dirt. Cut them into even-sized wedges, about 1 inch thick, ensuring uniform cooking.
2
Prepare the Truffle Oil Mixture
In a small bowl, combine truffle oil, minced garlic cloves, chopped fresh rosemary, and black pepper. Mix well to create a flavorful oil mixture.

3
Boil the Potatoes
In a large pot, bring salted water to a boil. Once boiling, add the potato wedges and cook for 10-12 minutes until slightly tender but not fully cooked. Drain the potatoes and let them cool for a few minutes.
4
Coat with Truffle Oil
In a large mixing bowl, combine the drained potato wedges with the truffle oil mixture. Toss until all the wedges are evenly coated.
5
Bake the Potatoes
Preheat your oven to 425°F (220°C). Spread the coated potato wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

6
Add Toppings
Once the potatoes are done baking, remove them from the oven and immediately sprinkle the grated Parmesan cheese over the top. Let it melt slightly, and then garnish with chopped fresh parsley before serving.