Preheat oven to 220°C (425°F). Scrub the russet potatoes well and dry. Cut each potato in half lengthwise, then cut each half into 4–6 wedges depending on size so you have evenly sized wedges.

Parboil (optional for extra fluffy interior)

Place wedges in a pot of cold salted water, bring to a simmer and cook for 5 minutes. Drain thoroughly and let steam-dry in the colander for 2 minutes. This step creates a slightly rough exterior that crisps better; you may skip if short on time.

Season and toss

In a large bowl, combine 2 tbs extra-virgin olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp freshly ground black pepper and 1.5 tsp sea salt. Add the warm, drained wedges and toss to coat evenly.

Roast

Arrange wedges in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20 minutes, then flip wedges and roast another 12–18 minutes until golden brown and crisp at the edges (total 32–38 minutes). Oven times vary with thickness; roast until a skewer meets tender flesh and the outside is crisp.

Finish with truffle and herbs

Remove wedges from oven and while still hot, drizzle 1 tsp truffle oil evenly over them and toss gently to coat. Sprinkle with 2 tbs finely chopped fresh parsley and 2 tbs grated Parmesan, if using. Taste and adjust salt if needed.

Herb Aioli

Combine 1/2 cup mayonnaise, 2 tbs sour cream (or Greek yogurt), 1 finely minced garlic clove, 1 tsp lemon juice and 1/2 tsp Dijon mustard in a small bowl.

Add chopped herbs: 1 tbs chives, 1 tbs parsley and 1 tsp dill or tarragon (if using). Stir to combine.

Stir in 1/4 tsp truffle oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning with a little more lemon juice or salt as needed.

Cover and chill the aioli at least 15 minutes to let flavors meld. If you prefer a thinner aioli for dipping, whisk in 1–2 tsp water or lemon juice to reach desired consistency.

Serve aioli alongside hot truffle wedges. Spoon or pipe the aioli into a small bowl and garnish with a pinch of chopped chives or a light drizzle of truffle oil if desired.