Serving Size: 2-4
Prep Time: 45-60 Minutes
Bake Time: 50 Minutes
Ingredients:
• Russet Potatoes and/ or Sweet Potatoes – 6 Medium
• Sea Salt – ½ Teaspoon
• Pepper – ½ Teaspoon
• Tree & Vine Black Truffle Garlic or White Truffle Extra Virgin Olive Oil –1 to 2 Tablespoons
• Tree & Vine Truffle Salt – To Taste
• Parmesan Cheese – ¼ Cup
Method:
• Cut potatoes into wedges
• Soak wedges in water for 30-45 minutes (removes starch)
• Preheat oven 425⁰ F
• Pat dry and toss with EVOO, sea salt & pepper
• Place in a single layer
• Bake at 425⁰ F for 25 minutes, then turn and bake for additional 25 minutes.
• Remove from oven
• Season with truffle salt and grated parmesan cheese
• Drizzle a small amount of Truffle EVOO (optional)
• Enjoy
Tools:
• Knife
• Cutting Board
• 2 Large Bowls
• Sheet Pan
• Towel
• Spatula