Black Truffle Potato Wedges Multicolor Baby Potatoes & Black Truffle Butter | 4 Servings

Name: Black Truffle Potato Wedges Multicolor Baby Potatoes & Black Truffle Butter | 4 Servings
Yield: 2 servings
Ingredients: 24 oz Potato; 3 oz Butter; 2 tsp Olive Oil; Salt; Black Pepper

By Recipe0 System

Imagine a world where you can have black truffle potato wedges with any meal. We’ve officially made that a reality! All you have to do is slice and roast multicolored baby potatoes, then toss them with truffle butter (yes, that’s it!). We especially love these sumptuous spuds alongside chicken, salmon, and pork chops, but they’re delicious paired with any dish. *Nutrition values are representative of 1/4 serving of a bundle.*

Difficulty: medium
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Ingredients

Servings

2

24 oz Potato
3 oz Butter
2 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

2 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Cut potatoes into ½-inch-thick wedges. Divide between two baking sheets; toss with a large drizzle of olive oil and season with salt and pepper. Roast on top and middle racks until browned and crispy, 20-25 minutes. Carefully toss with 2-3 TBSP black truffle butter to taste.
2

Parsley Parmesan Truffle Potato Wedges Recipette (additional ingredients not included): Once potatoes are roasted and tossed with black truffle butter, sprinkle with some grated Parmesan cheese and freshly chopped parsley.