I don’t know anyone that doesn’t like potato wedges, and I don’t know about you, but when I have a steak I want a potato to go with it. But, being as I wore myself out on baked potatoes, I decided to make some potato wedges with my steak this time. Not just any potato wedges, but ones that were coated in crispy parmesan and some truffle salt!

Truffle is definitely one of those flavors that you either love or you hate. I’m one of the people that loves it. Truffle oil can go a little too far for me, but I find that truffle salt can be used with a lot more success. I like to add it to ketchup when having the condiment with something a little more high brow. What? Don’t fancy fries deserve fancy ketchup.

There is a trick to crisp baked potato wedges, and that is - cold water! That’s right. You can shock a lot of the starch out of a potato which will leave you with a more crispy and crunchy wedge or fry at the end of the day.

After that, a quick toss in some parmesan and truffle salt and you’re good to go with baking!

Step-by-Step Photos: