Potato Wedges with Truffle Oil and Rosemary

Potato wedges with truffle and rosemary

Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.

Continue reading“Potato Wedges with Truffle Oil and Rosemary”


Potato Wedges with Truffle Oil and Rosemary

5 mins preparation
55-60 mins cooking
Easy
4-6 servings

Equipment

This can be cooked in an oven or Big Green Egg. In addition, you’ll need:

  • Sharp knife
  • Chopping board
  • Roasting tray

Ingredients

I use Charlotte potatoes, they are quite long and relatively thin so make good shaped wedges when quartered.

  • 2 kg small potatoes
  • 2-3 tbsp extra virgin rapeseed oil
  • 2 tsp truffle oil
  • 2 tsp Dizzy Pig IPA or Ragin’ River rub (optional)
  • 2-3 sprigs of fresh rosemary
  • 1 tsp salt
The key ingredient is truffle oil. Look closely at the bottle, if it says “truffle-flavoured” it is probably not good. I tried a Waitrose one, it tasted synthetic, didn’t use it.

The Truffle Hunter black truffle oil is very good and what I use. It is available from amazon.co.cuk and some delicatessens. The rub is optional, but does add some extra, complimentary, flavours. The IPA is my personal preference, Ragin’ River also works well.

Potato wedges cooking in a Minimax ...
... and then served with smash burgers and BBQ baked beans

Method

  1. Pre-heat the oven or Big Green Egg to 200°C (220°C non-fan oven). Meanwhile, cut the potatoes into wedge shapes. For Charlotte potatoes, I quarter them along the length. Strip the rosemary leaves from their sprigs, wash and finely chop them.
  2. Add the rapeseed oil to the roasting tray, then the potato wedges. Toss the potatoes a little to coat with the oil and sprinkle with a little salt. Place the tray in the oven or Egg and cook for 40 minutes.
  3. Using heat-resistant gloves, remove the roasting tray from the oven. Sprinkle the chopped rosemary over the potatoes, and the rub (if being used). Lastly drizzle the truffle oil over the potatoes and agitate the tray to spread it around. Return the tray to the oven and bake for a further 20 mins, or until the wedges are browned to your liking.
  4. Serve and enjoy with your main course.

Hints, Tips and Pictures

  1. Depending on the size of the Egg and what else is being cooked, they may need to be on the lower level of a two tier rig with a separator level to catch drips from what is cooking on top. This is because the roasting tray needs to be open for the wedges to brown.
  2. When cooking in a Minimax using the original ceramics, set the temperature to 180°C and cook for a shorter time, around 40 mins.

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