I love being able to use Tasmania’s wonderful produce. When I got my hands on this season’s Tasmanian Black Winter Truffles, I immediately headed to the kitchen to make one of my favourites using this truffle potato wedges recipe.
Crispy on the outside, fluffy on the inside – potato wedges are a true comfort food classic. But when you add our Truffle & Porcini Finishing Salt, they become something else entirely: a gourmet side dish worthy of your next dinner party.
This small-batch salt combines the earthy richness of porcini mushrooms with the unmistakable aroma of truffle. It’s created with Tasmania’s own black winter truffles, which are among the most sought-after in the world. Grown in the cool climate of northern Tasmania, these truffles bring a unique intensity and depth that chefs and food lovers can’t resist.
A sprinkle of truffle salt turns simple potato wedges into a luxurious treat – effortless sophistication for everyday cooking.
Why This Recipe Works
- Effortless gourmet: Using truffle & porcini salt means you get instant earthy depth without fuss.
- Perfect crunch: Tossing wedges in oil and seasoning before roasting gives crisp golden edges.
- Versatility: These wedges are perfectly at home as a gourmet side dish at your next dinner party, beside a steak at your family BBQ or as snacks at your next movie night.
- Crowd appeal: Everyone loves wedges – and the truffle twist feels indulgent without being complicated.
Ingredients You’ll Need
- Large potatoes cut into wedges or baby potatoes halved
- Olive oil
- Fresh rosemary sprigs
- Truffle & Porcini Finishing Salt
- Aioli or mayonnaise, for dipping
A Few Serving Suggestions
- Pair with grilled steak or roast chicken for an indulgent side.
- Serve as a snack with cold Tasmanian cider or craft beer.
- Swap aioli for truffle mayo to double down on the earthy flavour.
- Sprinkle parmesan over the hot wedges for an extra savoury hit.
Notes
- Best potatoes for wedges: Dutch Cream is ideal, thanks to its buttery flavour and golden, fluffy texture inside. Desiree and Sebago are also excellent options if Dutch Cream isn’t available. Kipfler can be used for a more gourmet look, though it won’t be quite as fluffy.
- For extra crunch, parboil wedges for 5 minutes before roasting.
- This recipe works with sweet potatoes too – just reduce cooking time slightly.
Substitutions
- Herbs: Swap rosemary for thyme or sage.
- Dipping sauce: Try sour cream mixed with chives or a simple yoghurt dip.
- Oil: Use duck fat or ghee instead of olive oil for a richer flavour.
Truffle & Porcini Salted Baked Potato Wedge
Ingredients
- 500 g potatoes cut into wedges (or halved)
- 2 Tbsp olive oil
- 1 tsp Truffle & Porcini Finishing Salt plus extra to serve if needed
- 2 sprigs rosemary or other herbs
- aioli to serve
Instructions
- Preheat oven to 200°C (fan forced 180°C). Line a tray with baking paper.
- Toss potato wedges with olive oil, rosemary, and half the Truffle & Porcini Salt.
- Spread evenly on the tray and roast 35–40 minutes, until crisp and golden.
- Remove from oven, sprinkle with remaining salt, and toss lightly.
- Serve hot with aioli or mayonnaise for dipping.
Notes
- Pair with grilled steak or roast chicken for an indulgent side.
- Serve as a snack with cold Tasmanian cider or craft beer.
- Swap aioli for truffle mayo to double down on the earthy flavour.
- Sprinkle parmesan over the hot wedges for an extra savoury hit.
- Herbs: Swap rosemary for thyme or sage.
- Dipping sauce: Try sour cream mixed with chives or a simple yoghurt dip.
- Oil: Use duck fat or ghee instead of olive oil for a richer flavour.
FAQs
Can I use truffle salt or any other salt instead of Truffle & Porcini Salt for potato wedges?
Yes, you can substitute truffle salt or any other flavour that you prefer, but the Truffle & Porcini Finishing Salt adds extra depth from porcini mushrooms, giving your wedges a richer umami flavour.
What’s the best dipping sauce to go with this truffle potato wedges recipe?
Classic aioli is a perfect match, but you can also try sour cream with chives, truffle mayo for double the luxury, a yoghurt based sauce or even a creamy blue cheese dip for something bold.
Are truffle potato wedges easy to make at home?
Absolutely. With just potatoes, oil, rosemary, and truffle seasoning, you can have crispy baked wedges in under an hour. It’s one of the easiest gourmet side dishes you’ll ever make.
What makes Tasmanian black winter truffles special in this recipe?
Tasmanian black truffles are prized for their intense aroma and flavour. Using a finishing salt inspired by these truffles adds a taste of luxury to simple potato wedges, making them feel restaurant-worthy.
What’s the best potato for wedges?
Dutch Cream is ideal, thanks to its buttery flavour and golden, fluffy texture inside. Desiree and Sebago are also excellent options if Dutch Cream isn’t available. Kipfler can be used for a more gourmet look, though it won’t be quite as fluffy.
You Might Also Like:
