Homemade Truffle Potato Wedges

inspired by Delicious' truffle fries

Last week, we got embroiled in something pleasant (even though it was a threat to the waistline) - giving feedback to Delicious on their proposed menu items. They're in the midst of revamping the menu and prior to unrolling out their newbies, it goes through a few road tests - among their own chefs, their family members and also tasters from the general public. We were privileged to get an invite (thanks to PL!), as among our group there were friends of the management and regular diners to all their outlets. We also sat among a group of fun loving individuals that kept us entertained the whole night, making it a great pleasure even though we were technically "working"!

Taste testing 25 items ranging from breakfast, salads, Asian items, desserts and drinks was pretty serious business. After every tasting session, we had to give feedback on the taste and the visual appearance. Needless to say, we were as honest as we can regarding every dish that passed through our mouths. Am not sure what will be the final outcome but we will wait with bated breath. One of the items we tasted, inspired me to whip this dish last weekend. It's more of a variation since this is more homemade but it was just as delish with the truffle oil that adds a luxe taste to it.

Homemade Truffle Potato Wedges (Makes 1 portion)

1 russet potato, washed and cut into wedges
oil
parmesan cheese, grated finely
a dash of truffle oil

Preheat an oven to 220 degrees Celsius. Cut the potato into wedges. Toss in some oil and bake in the preheated oven for about 30-45 minutes or until browned around the edges. You may need to turn the wedges halfway through the cooking time. Remove from the oven. Finely grate parmesan cheese and drizzle with a dash of truffle oil. The wedges get their heady aroma from the truffle oil. Serve and eat immediately.