These truffle crispy potato wedges are a perfect combination of fluffy on the inside and perfectly crispy and golden on the outside. We have truly mastered the art of baking crispy potatoes in the oven. There is no frying needed to create the perfect, crunchy potatoes every time. After baking, we add chives, parmesan cheese and melted truffle butter. These crispy potato wedges are our new favorite way to prepare potatoes. They are seriously crispy, golden, and delicious.
Components of the Truffle Crispy Potato Wedges:
- Yellow Potatoes: The potatoes are of course the main ingredient that forms the base of the crispy wedges. We find that these are the best potatoes to use since they have a tender skin and soft, creamy interior.
- The Boiling Water Mixture: baking soda helps create a fluffy and tender texture in the boiled potatoes and salt the flavor of the potatoes during the boiling and baking process.
- Olive Oil: Used for coating the potatoes before baking, contributing to their crispy texture.
- Herbs and Truffle Butter: The potatoes get tossed in this for flavor after they have crisped up in the oven. The fresh chives add a mild onion-like flavor and a pop of green color. The parmesan adds a savory and slightly nutty flavor to the wedges. The truffle butter offers a rich and earthy taste, because what doesn’t truffle butter make better.
Tips for the Best Truffle Crispy Potato Wedges:
- Cutting: Cut the potatoes into evenly sized wedges to ensure consistent cooking.
- Parboiling: Boiling the potatoes with baking soda and salt helps create a tender interior.
- Thorough Drying: Pat the boiled potatoes dry before baking to remove excess moisture for crispiness.
- Generous Coating: Ensure each potato wedge is thoroughly coated in olive oil for a crispy exterior.
- Proper Flipping: Flip the wedges during baking to ensure even browning on both sides. We find the best way to do this is by ensuring it is cut side down the entire time. We like to do it as we instruct in the recipe with 20 minutes on one side, 10 minutes on the other cut side, and 10 minutes back on the first cut side.
- Final Tossing: Toss the cooked wedges with melted truffle butter, chives, parmesan, salt, and pepper just before serving for maximum flavor. Do not toss these too far in advance since they will start to lose their crispness after they are coated.
FAQs (Frequently Asked Questions):
How do I achieve crispy potato wedges?
To get the crispiest potato wedges, there are a few key steps we find produce the best results. Firstly, parboil the potatoes with baking soda and salt to create a tender interior. Secondly, thoroughly dry the boiled potatoes before coating them in olive oil for baking. Lastly, make sure to flip the wedges during baking to ensure even browning on both sides. We like to flip them twice for the best results.
Can I use a different type of potato for this recipe?
We like yellow potatoes best for these crispy potato wedges, but russet potatoes are also commonly used. They also have a high starch content, which can result in extra crispy wedges. However, keep in mind that the texture and cooking time may vary slightly depending on the potato type used. If using russets, we also recommend peeling the potatoes.
Can I omit the truffle butter or use a substitute?
If you don’t have truffle butter or prefer a different flavor, you can omit it from the recipe. As an alternative, you can use regular melted butter or a different infused butter with your preferred flavorings. Substitute it 1 for 1.
Can I make the truffle crispy potato wedges ahead of time?
While it’s best to enjoy the crispy potato wedges immediately after baking for optimal texture, you can prepare them partially in advance. After boiling the potatoes and drying them, you can store them in the refrigerator until ready to bake. When ready, proceed with the oil coating and baking process.
How should I store any leftovers?
If you have any leftover crispy potato wedges, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2-3 days. To reheat, place them in a frying pan with a little bit of oil. Fry on both sides until crispy again.
Ingredient Notes:
- Yellow Potatoes: Yellow potatoes are ideal for crispy wedges due to their balanced starch content and creamy texture.
- Baking Soda: Adding baking soda to the boiling water increases the pH level, resulting in a more tender texture.
- Salt: Salt enhances the natural flavors of the potatoes and helps season them throughout the cooking process.
- Olive Oil: Choose a high-quality olive oil for the best flavor and texture.
- Chives: Fresh chives provide a mild onion-like flavor and a vibrant touch to the dish.
- Parmesan: Use freshly grated or finely chopped parmesan for the best flavor and meltability.
- Truffle Butter: Look for high-quality truffle butter for the most intense and pure truffle flavor.
- Salt and Pepper: Use kosher salt or sea salt for seasoning, and freshly ground black pepper for the best taste.
Variations of Truffle Crispy Potato Wedges:
- Garlic Crispy Potato Wedges: Instead of truffle butter, add minced garlic to melted regular butter for a garlic version of these potato wedges.
- Herb Crispy Potato Wedges: Instead of truffle butter, sprinkle dried herbs into melted butter (rosemary, thyme, or oregano) for an herb butter version.
Truffle Crispy Potato Wedges
Ingredients
- 5 medium yellow potatoes
- For boiling:
- ½ teaspoon baking soda
- 1 teaspoon salt
- For baking:
- 3 tablespoons olive oil
- ½ teaspoon salt
- For finishing:
- 3 tablespoons chives chopped
- 3 tablespoon parmesan chopped
- 3 tablespoons truffle butter melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 450 degrees F. Line a tray with foil paper and set aside
- Place a pot of water to boil
- Once the water is boiling, rinse and cut the potatoes in half longwise and then cut each half into 3-4 wedges depending on the size
- Add the salt and baking soda into the boiling water and stir. After stirring, add the potato wedges into the boiling water
- Cook the potatoes for 10 minutes until they just start to get tender. Remove them from the water with a slotted spoon. Pat them dry and place on the foil lined baking tray
- Pour the 3 tablespoons of olive oil over the potatoes. Take each potato and coat each side in the oil and place them with one cut side down
- Once all potatoes are coated with oil, cook them for 20 minutes. After 20 minutes, flip them so the other cut side is touching the foil. Cook them for 10 more minutes. After 10 minutes, flip them again so the original cut side is touching the foil again. Cook for 5-10 more minutes until crispy and golden
- Right before removing, melt the truffle butter in a bowl large enough to toss the potatoes.
- Remove the potatoes from the oven and add in the potatoes, chives, parmesan, salt and pepper. Toss until they are evenly coated and serve
