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Proper Cheesy Truffle and Rosemary Wedges

Proper Cheesy Truffle and Rosemary Wedges

with Mustard Mayo Dip | Perfect for sharing
4.5(118)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on February 09, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
330 kcal
Protein
: 
11.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

Energy (kJ)1380 kJ
Energy (kcal)330 kcal
Fat10.7 g
of which saturates4 g
Carbohydrate49.6 g
of which sugars3.4 g
Dietary Fibre5.4 g
Protein11.9 g
Salt1 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Kettle
•Knife
•Colander
•Small Bowl

Instructions

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.

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.

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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The truffle zest adds a strong, delicious flavour; use half the sachet to avoid overpowering the dish.
  • Ease of prep: Some found the potatoes fell apart after boiling; consider skipping this step for firmer wedges.
  • Suggestions: Try a garlicky dip instead of mustard mayo for a better flavour pairing with the wedges.
  • Portions: Many reviewers wanted more; consider making a larger batch to satisfy hungry diners.
  • Texture: For crispier results, ensure wedges are in a single layer and turn halfway through roasting.
AI-generated from customer reviews
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