Baked Potato Wedges with Chives, Parmesan, and Truffle by Isaac Carew

Serves 4

I made truffle fries when I was working at Ceilo restaurant in Miami for Angela Hartnett. They were deep-fried so this is my healthier take. Truffles are a luxury, so go for truffle oil instead if you prefer. Everything here has strong flavours but they work really well and don’t overpower each other.



  • 6 medium potatoes
  • Sea salt
  • Olive oil
  • 6 rashers of streaky smoked bacon
  • Grated Parmesan, to serve
  • Handful of chives, chopped
  • Drizzle of truffle oil, to serve



Preheat the oven to 200oC (fan 180oC / gas mark 6) and line a baking tray with greaseproof paper.

Cut the potatoes lengthways into wedges and rinse in cold water. Place them in
a large saucepan filled with fresh cold water. Season with plenty of salt and bring the water up to the boil. Simmer for 20 minutes and then drain. Allow the potatoes to cool and steam-dry for 5 minutes.

Mix a good glug of olive oil with a healthy pinch of salt. Coat the wedges with the oil and place them on the lined tray, along with the streaky bacon.

Roast them in the oven for 20–25 minutes until golden and crisp. Put the bacon and wedges in a bowl and cover in the Parmesan, chives, a pinch of salt and the truffle oil.

TIP: If you’re feeling extra fancy, you could slice fresh truffles over the wedges.


‘The Dirty Dishes: 100 Fast and Delicious Recipes by Isaac Carew, Published by Bluebird, RRP $39.99’

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