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British Recipes

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

Recipe Development TeamPublished on May 16, 2023

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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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

½ bunch(es)

Rosemary

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

17 grams

Wholegrain Mustard

(Contains: Mustard)

1 sachet(s)

Truffle Zest

Not included in your delivery

1 tbsp

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

Dietary Fibre4.4 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

•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.

Bring on the Rosemary Wedges

2

a) Meanwhile, pick the rosemary leaves (see ingredients for amount) 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 (add slightly less if you don't love mustard) into a small bowl and mix together.

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.

Enjoy!

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