The first time we ate these we simultaneously exclaimed, “Wow!†They are so delicious we made them again within days. Yes, they’re really that good. Recipe by Truffle Shuffle SF.
Ingredients:
1 each Russet potatoes
1 oz Vegetable oil, plus extra for pans
Truffle Shuffle’s truffle salt and truffle carpaccio
Wash and dry your potatoes, then slice into quarters lengthwise. Cut each quarter into 3 pieces lengthwise. NOTE: The cuts need to be slanted to ensure that each wedge has a sharp edge at the interior part. Cut lengthwise from peel side so each of the quarters is sliced into three wedges. The sharp part of the wedge is important for how the shape makes the potato cook.
Place the wedges into a bowl large enough to hold all your potatoes and allow you to toss them.
Add the oil and toss then add the salt and toss.
On a tray that you have either brushed or sprayed with oil to prevent sticking, lay them out with about 1†of space between them.
Place pans into an oven preheated to 375 F.
They will cook for 40 minutes and need to be rotated every 10 minutes.
For best results, rotate pans front to back and top to bottom if you’re using more than one pan.
At 20 minutes carefully flip the wedges.
Check at 35 minutes, but they will almost certainly be best at 40 minutes.
Remove and place in a large bowl and toss with your desired amount of truffle carpaccio and a small amount of truffle salt. Taste and adjust seasonings if needed.
Now, enjoy!
Note: In this post, I have used a Truffle Shuffle SF recipe and their products.
Truffle Shuffle SF