Roast Parmesan Potato Wedges with Truffle Aioli
olive oil, for roasting
1.2kg starchy roasting potatoes, scrubbed and cut into wedges
5ml (1 teaspoon) smoked paprika
½ teaspoon garlic flakes
½ cup Parmesan, finely grated
sea salt flakes and freshly ground black pepper
30ml (2 tablespoons) Stonebarn Truffle Aioli (Imported by The Truffle Lady SA)
15ml (1 tablespoon) lemon juice
80ml (1/3 cup) sour cream or crème fraîchè
30ml (2 tablespoons) thick mayonnaise
a handful of chives, finely chopped (optional)
Preheat the oven to 200 C.
Arrange the potatoes on a large roasting sheet. Drizzle generously with oil and season with paprika, garlic flakes, sea salt and black pepper. Toss to coat. Roast for 45-50 minutes, turning half way through cooking time.
Scatter over half the Parmesan and return to the oven for about 6-8 minutes.
For the aioli, place all the ingredients in a small bowl and mix to combine. Add the chives if using.
Serve the wedges hot with extra Parmesan and aioli alongside.