I hope you all enjoyed your 4th of July! We weren’t sure what festivities we would be able to take part in with Winnie but we did end up making it out 1 night. On the 4th Cliff, Kelly, Winnie, and I went to the pool. It was only our third trip there this year. And not because of the baby, because of the crummy weather. Then that afternoon we had some family visiting from Michigan over and we grilled some hot dogs and brats. And of course made a massive ice cream cake. Of course. On the fifth Cliff had to work. So sad for him. Ha ha! But we took Winnie to the local fest to listen to the band and hang out with friends. I was concerned that the fireworks would be too loud for her so we were not going to stay. Well, we ended up sitting right by the stage and the band was way louder than the fireworks and she pretty much slept through that. I guess she didn’t like the John Mellancamp cover band. We did stay for the fireworks and the loud noises didn’t seem to bother her one bit. Hopefully, we didn’t cause too much hearing loss. And if anyone is wondering I did get a sedative for the dog, but I have no idea if it worked. I think she was awake the whole time but maybe she didn’t freak out too much. Who knows?
Totally unrelated to the 4th of July we have truffle oil potato wedges for you today. When Cliff and I were in Vegas a couple of years ago we had truffle oil everything. We had roasted potatoes with truffle oil, tater tots, and macaroni and cheese. It seemed to be very popular. Cliff has liked it ever since. I believe that truffles are a really expensive fungi. I have never had an actual truffle. Let’s face it, i’m not particularly fancy. And I do not believe that there are actually truffles in truffle oil. Unfortunately, I think it is a synthetic flavor they add to the oil to achieve the taste of truffles. But anyway, we like it. I am always looking for another way to prepare potatoes. I am a major potato lover. May-jah. And I have to say this is one of my favorites. If you don’t like the flavor of truffle oil try a garlic flavored oil. Otherwise, give truffle oil a chance.
Here is what you’ll need
Slice the potatoes into wedges
Soak in water
Toss with oil, salt, and pepper
Prepare the oil and garlic
Drizzle the oil on the cooked potatoes and top with oregano and shaved parmesan cheese
A new and delicious way to eat potatoes!
- 3 pounds baking potatoes
- salt and pepper
- 1/4 cup vegetable oil
- 2 tablespoons truffle oil
- 2 tablespoons chopped oregano
- 1/2 cup shaved parmesan
- 1 clove garlic, crushed and chopped
- Wash potatoes and cut into wedges. I cut the potatoes lengthwise and then cut them into 4-5 strips. It will depend on how large your potatoes are but make them uniform.
- Submerge in a bowl on cold water for 1/2 an hour.
- Remove from water and dry.
- Pre heat the oven to 425 degrees F.
- Once potatoes are dry toss them with vegetable oil and a generous sprinkling of salt and pepper.
- Place on a single layer on a parchment lined baking sheet.
- Bake for 45 minutes to 1 hour.
- Flip halfway through cooking.
- The time will depend on how thick your strips are.
- They should be golden brown on both sides.
- While the potatoes are cooking prepare the oil.
- Chop the garlic and mix with the truffle oil.
- Chop the oregano and set aside.
- Once the potatoes are cooked transfer to serving dish and pour the truffle oil and garlic over them.
- Sprinkle with oregano and shaved parmesan cheese.
