Truffle Parmesan Potato Wedges
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Truffle and Parmesan elevate simple potato wedges with earthy and savory notes. The truffle oil is drizzled *after* cooking to preserve its delicate aroma. On this page, you'll get detailed steps and ingredient amounts.
Ingredients
- 3 medium russet potatoes, cut into wedges
- 1 tablespoon oil
- Salt and pepper
For finishing (after cooking):
- 1 to 2 teaspoons truffle oil (a little goes a very long way)
- 3 tablespoons grated parmesan
- 1 tablespoon fresh parsley, chopped
- Flaky sea salt
Season it upThis variation is self-seasoned
Steps
- 01Soak, dry, oil, season with salt and pepper only. Air fry per base recipe.
- 02While still hot, drizzle with truffle oil. Toss gently.
- 03Sprinkle with parmesan, parsley, and flaky salt.
Truffle oil goes on AFTER cooking, never before. Heat destroys the aromatic compounds that make truffle oil taste like truffles. A 1-second drizzle is enough. If you can smell it before you drizzle it on the food, you're using the right amount. If you're pouring it, you're using too much and the flavor will be overwhelming.
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How to Air Fry It
- 01Preheat air fryer to 400°F (200°C).
- 02Cut potatoes into thick wedges and soak in cold water for 10 minutes.
- 03Drain, pat completely dry, and toss with oil and seasonings.
- 04Place in the basket, avoiding overcrowding.
- 05Cook for 18 minutes, shaking the basket halfway through.
- 06Check for a crispy exterior and fluffy interior, then serve.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes to re-crisp.
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