Homemade Truffled Potato Wedges
These Truffled Potato Wedges are an easy - and delicious - side dish! The oven-baked potato wedges are soft on the inside and crispy on the outside. Yum!
Servings: 8 servings
Calories: 131kcal
Ingredients
- 4 unpeeled Russet potatoes scrubbed and rinsed
- 3 Tbsp olive oil
- 2 tsp kosher salt
- truffle oil as needed
Instructions
- Cut each potato into 8 evenly shaped wedges. (Cut each potato into quarters lengthwise, then cut each quarter in half lengthwise again.)
- Soak wedges in cold water for 60-90 minutes.
- Pat each wedge dry.
- Return wedges to bowl and add olive oil. Mix until each wedge is coated with oil.
- Place wedges with one cut side down on baking sheet, taking care not to crowd too many wedges on the pan.
- Bake on bottom rack of oven at 450 degrees for 45-50 minutes. (After 25 minutes, flip each wedge to the other cut side.)
- Sprinkle with sea salt and couple drops of truffle oil.
Nutrition
Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
