HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconProper Cheesy Truffle Wedges
topBanner
Proper Cheesy Truffle Wedges

Proper Cheesy Truffle Wedges

with Mustard Mayo Sauce | Serves 2

Read more

For roasties with a difference, our Proper Cheesy Truffle Wedges are just the dish. We’ve mixed fluffy potatoes with rosemary and given them an extra special twist with truffle zest and hard Italian style cheese. Who gets the last one is up to you.

Tags:Veggie
Allergens:Cereals containing glutenMilkEggMustard

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 conflict 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
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 pack(s)

Potato

½ unit(s)

Rosemary

8 grams

Plain Flour

(ContainsCereals containing gluten)

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 pot(s)

Wholegrain Mustard

(ContainsMustard)

1 sachet

Truffle Zest

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1279 kJ
Energy (kcal)306 kcal
Fat10.0 g
of which saturates4.0 g
Carbohydrate44 g
of which sugars1.0 g
Protein12 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Fill and boil your kettle and preheat your oven to 220°C. b) Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop onto the top shelf of your oven. c) Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. d) Chop the potatoes into 2cm chunks (no need to peel). e) Carefully add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.

2

a) Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks). b) Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour, rosemary and hard Italian cheese. c) Pop a lid on the pan and give your pan a shake to fluff up the potato and get the cheese and rosemary onto the potatoes. d) Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. e) Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.

3

a) Meanwhile, pop the mayo and whole grain mustard in a small bowl and mix together. TIP: If you don't love mustard, add slightly less. b) Once the wedges are cooked, remove from the oven and pop into a serving dish. c) Sprinkle over the truffle zest and serve with the mustard mayo alongside for dipping. Enjoy!