Truffle and parmesan wedges. Simple, effective, and flavoursome as a starter, main, or side.

Ingredients

5 Sebago potatoes

4 tablespoons Pukara Estate Premium Extra Virgin Olive Oil

1 tablespoon Charcoal & Olive Smoked Salt Flakes

½ teaspoon fresh ground black pepper

2-4 tablespoons Pukara Estate Truffle Extra Virgin Olive Oil

¼ cup fresh chopped flat leaf parsley

¼ cup freshly grated parmesan

Method

Preheat oven to 220°C.

Thoroughly wash the potatoes, leaving the skin on, and cut each into 1.5cm wedges.

Pat dry, place in a bowl, and toss with Premium Extra Virgin Olive Oil, salt, and pepper.

Line a baking tray with non-stick baking paper, spread the wedges in a single layer, and bake for 10 minutes. Reduce the oven temperature to 200°C and bake for another 30 minutes, turning every 10 minutes, until the wedges are tender and crisp.

Remove from the oven and toss the wedges in a bowl with 2-4 tablespoons of Truffle Extra Virgin Olive Oil.

Garnish with parsley and freshly grated parmesan.

Serve immediately with Pukara Estate Mayonnaise.