Truffle Wedges

Truffle and parmesan wedges. Simple, effective and flavoursome as a starter, main or side.


5 x Sebago potatoes

4 tablespoons of Pukara Estate Premium Extra Virgin Olive Oil

1 tablespoon of Charcoal & Olive Smoked Salt Flakes

½ teaspoon of fresh ground black pepper

2 - 4 tablespoons of Pukara Estate Truffle Extra Virgin Olive Oil

¼ cup of fresh chopped flat leaf parsley

¼ cup of freshly grated parmesan 


Preheat oven to 220°C.

With the skin on, thoroughly wash potatoes and cut each potato into 1.5cm wedges.

Dry potatoes, place in a bowl with the Premium EVOO, salt and pepper and toss.

Line a baking tray with non-stick baking paper, spread potatoes in a single layer and bake for 10 minutes in a preheated over at 220°C. Reduce oven temperature to 200°C and bake turning every 10 minutes, for a further 30 minutes or until the wedges become tender & crisp.

Remove from the oven and toss wedges in a bowl toss with 2 - 4 tablespoons of the Truffle Oil.

Garnish with the parsley and freshly grated parmesan.

Serve immediately with Pukara Estate Mayonnaise.