Proper Cheesy Truffle and Rosemary Wedges with Mustard Mayo Dip | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
   b) Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
   c) Chop the potatoes into 2cm wide wedges (no need to peel).
   d) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
2. a) Meanwhile, pick the rosemary leaves (see ingredients for amount) from their stalks and roughly chop (discard the stalks).
   b) When ready, drain the potatoes in a colander, then pop back into the pan.
   c) Sprinkle with the flour (see pantry for amount), rosemary and hard Italian style cheese. Season with salt and pepper. Gently shake to fluff up and coat the potatoes.
   d) Carefully add them to the hot baking tray in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
3. a) While the wedges roast, pop the mayo and wholegrain mustard (add slightly less if you don't love mustard) into a small bowl and mix together.
   b) Once the wedges are cooked, remove from the oven and transfer to a serving dish. Sprinkle with as much truffle zest as you'd like.
   c) Serve your cheesy truffled wedges with the mustard mayo alongside for dipping.
   Enjoy!