Proper Cheesy Truffle and Rosemary Wedges
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Proper Cheesy Truffle and Rosemary Wedges

Proper Cheesy Truffle and Rosemary Wedges

with Roasted Garlic Mayo Dip | Perfect for sharing

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


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.

Preparation Time40 minutes
Cooking time15 minutes


serving amount

450 grams


½ bunch(es)


40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 unit(s)

Garlic Clove

32 grams


(Contains Egg, Mustard)

1 sachet(s)

Truffle Zest

Not included in your delivery

1 tbsp

Plain Flour


Nutritional information

Energy (kJ)1337 kJ
Energy (kcal)320 kcal
Fat9.7 g
of which saturates4 g
Carbohydrate49.9 g
of which sugars2.7 g
Protein11.6 g
Salt0.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Small Bowl



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.

e) Meanwhile, pick the rosemary leaves (see ingredients for amount) from their stalks and roughly chop (discard the stalks).


b) When ready, carefully 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. TIP: Use 2 trays if necessary.

e) While the wedges roast, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray on the middle shelf until soft, 10-12 mins. Remove from the oven and allow to cool.


a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a small bowl.

b) Pop the mayo into the bowl of garlic and stir together.

c) 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.

d) Serve your cheesy truffled wedges with the roasted garlic mayo alongside for dipping.


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