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Proper Cheesy Truffle and Rosemary Wedges

Proper Cheesy Truffle and Rosemary Wedges

Proper Cheesy Truffle and Rosemary Wedges

with Mustard Mayo Dip | Perfect for sharing

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Make these next level wedges with cheese and truffle for a gourmet side to any meal. Extra crispy, extra cheesy and extra delicious!

Tags:

Veggie

Allergens:

Milk

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

½

Rosemary

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32

Mayonnaise

(Contains: Egg, Mustard)

17

Wholegrain Mustard

(Contains: Mustard)

1

Truffle Zest

Not included in your delivery

1

Plain Flour

Nutritional information

Energy (kcal)314 kcal

Energy (kJ)1312 kJ

Fat11 g

of which saturates4.1 g

Carbohydrate44.8 g

of which sugars2.9 g

Protein12.4 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Kettle

•Colander

•Medium Pan

•Small Bowl

Instructions

Parboil the Potatoes

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

c) Chop the potatoes into 2cm wide wedges (no need to peel).

d) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.

Roast the Wedges

2

a) Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

b) When ready, drain the potatoes in a colander, then pop back into the pan.

c) Sprinkle with the flour (see pantry for amount), rosemary and hard Italian style cheese. Season with salt and pepper. Gently shake to fluff up and coat the potatoes.

d) Carefully add them to the hot baking tray in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

Finish and Serve

3

a) While the wedges roast, pop the mayo and wholegrain mustard into a small bowl and mix together. TIP: Add slightly less mustard if you don't love the flavour!

b) Once the wedges are cooked, remove from the oven and transfer to a serving dish. Sprinkle with as much truffle zest as you'd like.

c) Serve your cheesy truffled wedges with the mustard mayo alongside for dipping.

d) Enjoy!

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