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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.