Wednesday, March 27, 2013

Stand Out Sides: White Truffle Potato Wedges

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John and I love the pastas we've purchased at Pastamore; their sales reps are always so friendly and helpful!  We've really enjoyed everything we've tried there from Chipotle Fettucine to their aged Balsamic Vinegars.  If you've never heard of them before, they're this specialty Italian gourmet foods mecca (seriously!).  After talking with them a little bit, I was urged to try another of their products, an oil or vinegar.

Now I've tasted the vinegars before and they are delectable and would have been perfect for salad dressings or a nice balsamic chicken.  But, I was intrigued by was the White Truffle Oil.  You see one of our last meals that John and I experienced as Boston residents was in a little tiny tavern in the North End.  We loved their burgers which were HUGE!
But on this night, they had a specialty burger that John ordered; I can't remember what it was now because the star of the dish was the side that came with it - White Truffle Parsley fries.  They were so good, you probably wouldn't be surprised to know that his fries became my fries and he had to fight me for a piece of the action.  They were just that good.  And ever since then, I've dreamt of recreating a similar dish.  This oil offered just the platform.  We added some Parmesan Cheese, tossed it all together and away we went.  Just as good as the real things!
  
White Truffle Potato Wedges
Serves:  4
2 large russet potatoes
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons pepper
2 tablespoons white truffle oil
1/4 cup Parmesan cheese

Preheat the oven to 425 degrees F.  Cut the potatoes into wedges.  Toss with oil, salt, and pepper. Arrange the potatoes in a single layer and bake in the preheated oven for 10 minutes; turn the potatoes on the other side and bake another 5-10 minutes until crispy and nicely browned on both sides.

Remove and immediately place in a bowl.  Drizzle with white truffle oil.  Sprinkle Parmesan cheese on top and toss gently to coat.  Serve immediately.

Disclosure:  Pastamore sent me their white truffle oil to review and try out; I have tried other products that I personally purchased which I have also mentioned here.  All ideas, recipes, and thoughts on their products are always wholly my own. 
Until the next time my oven is on...

6 comments:

  1. I have a big bottle of truffle oil to use up so I am going to make these. They sound great!

    ReplyDelete
  2. Apparently I need to get some truffle oil in my life. sounds like it really MAKES these fries!!

    ReplyDelete
    Replies
    1. Joanne - it's actually not that expensive but you only need a little! It goes a looong way!

      Delete
  3. Can you even believe I have never tasted truffle oil? I feel deprived! Must get some ASAP and make these fries all MINE!

    ReplyDelete
    Replies
    1. OMG Reeni - I will bottle up half of mine, take the train to Queens and I'll hand some off ;) I know you'd do great things with it!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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