Proper Cheesy Truffle and Rosemary Wedges
with Roasted Garlic Mayo Dip | Perfect for sharing
Make these next level wedges with cheese and truffle for a gourmet side to any meal. Extra crispy, extra cheesy and extra delicious!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
½ bunch(es)
Rosemary
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Garlic Clove
32 grams
Mayonnaise
(Contains Egg, Mustard)
1 sachet(s)
Truffle Zest
Not included in your delivery
1 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
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. Add the potatoes and boil for 7-8 mins or until the edges are soft.
e) Meanwhile, pick the rosemary leaves (see ingredients for amount) from their stalks and roughly chop (discard the stalks). TIP: Keep the other half of the rosemary for another recipe.
a) When ready, carefully drain the potatoes in a colander, then pop back into the pan.
b) 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.
c) 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. TIP: Use two baking trays if necessary.
d) While the wedges roast, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray on the middle shelf until soft, 10-12 mins. Remove from the oven and allow to cool.
a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a small bowl.
b) Pop the mayo into the bowl of mashed garlic and stir together.
c) Once the wedges are cooked, remove from the oven and transfer to a serving dish. Sprinkle over as much truffle zest as you'd like.
d) Serve your cheesy truffled wedges with the roasted garlic mayo alongside for dipping.
Enjoy!
