ROASTED TRUFFLE ZEST POTATO WEDGES
INGREDIENTS
2 lbs Yukon gold potatoes, rinsed, and cut into 1-2 inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons Sabatino Tartufi Truffle Zest
DIRECTIONS
1. Preheat the oven to 450˚F. Prepare a large baking sheet; set aside.
2. In a large bowl, add the potatoes and toss to coat with the oil. Transfer the potatoes to the baking sheet and place into the oven on the middle rack; set the bowl aside for later use.
3. Roast the potatoes for 40 minutes, rotating the pan halfway through.
4. Remove from oven and let cool slightly. Transfer potatoes to the reserved bowl, and toss to coat with the truffle zest. Serve immediately.