Parmesan Truffle Potato Wedges with Herb Aioli

Servings: 6

Total time: 50 minutes

INGREDIENTS

4 medium russet potatoes, cut into ½-inch wedges
2 tablespoons vegetable oil
½ teaspoon Diamond Crystal® Kosher Salt, divided
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, finely minced
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley, plus more for garnish
1-2 teaspoons truffle oil

DIRECTIONS

Preheat oven to 425°F. Place rimmed baking sheet on center rack of oven to preheat.
Toss potato wedges with oil, ¼ teaspoon of kosher salt, ¼ teaspoon of pepper, and garlic powder until evenly coated. Spread in single layer on preheated baking sheet.
Bake until wedges are tender, about 25-30 minutes. Evenly sprinkle with Parmesan cheese, and bake for an additional 5-10 minutes, or until cheese is melted and wedges are golden-brown.
Combine mayonnaise, garlic, lemon juice, parsley, remaining kosher salt and remaining pepper in small bowl. Whisk until smooth and serve with fries.
Remove wedges from oven and toss gently with truffle oil and garnish with additional parsley.