Isaac Carew's baked potato wedges with chives, parmesan and truffle - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Isaac Carew’ s baked potato wedges with chives parmesan and truffle By You Magazine - March 3, 2019 I made truffle fries when I was working at Cielo restaurant in Miami for Angela Hartnett. They were deep-fried so this is my healthier take. Everything here has strong flavours but they work really well and don’t overpower each other. Susan Bell SERVES 4 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 1. Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with greaseproof paper. 2. 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 then drain. Allow the potatoes to cool and steam-dry for 5 minutes. 3. 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. 4. 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 I’m using truffle oil here, but if you’re feeling extra fancy you could slice fresh truffles over the wedges. MORE ISAAC FOR LESS The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved