4 tablespoons of HVOC Premium Mild & Fruity Extra Virgin Olive Oil
1 tablespoon of salt flakes
½ teaspoon of fresh ground black pepper
2 - 4 tablespoons of HVOC 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.