Sea salt and truffle oil potato wedges

This is a really simple recipe (if you can call it a recipe) starring the humble potato.

Most of us love a good chip, don’t we? But eating chips brings with it a feeling of guilt. It’s like we daren’t admit to it in case a huge thunderbolt suddenly crashes down to striking us in two.

So here’s the solution. Potato wedges … and they’re homemade. And…they’re delicious. And … you don’t have to have them with truffle oil, (that’s in case you want to take it a step further on the gourmet-o-meter!)

The beauty of this recipe is that it’s really easy, takes no time at all and kids and adults alike love them. They’re perfect for your children’s teatime but equally at home for an informal supper with friends (that’s when the truffle oil comes into its own).

If you don’t fancy truffle oil, you could add a spicy chilli oil instead or even a herb-infused oil like basil. I can also recommend adding a shower of parmesan too once they’re out of the oven, this really does take it all to a new level. Trust me.

So here it is. A super speedy, delicious take on ‘chips’ that you can smugly admit to eating. 😊


  • Maris Piper potatoes
  • Sea salt
  • Truffle Oil
  • Chopped parsley


  • Peel and cut your potatoes into wedges – usually about 8 wedges from each potato (unless they’re really small potatoes)
  • Par boil in salted water for about 10 mins
  • Drain the potatoes and pat dry
  • Place the wedges on a baking tray (I also put baking parchment down – so the wedges don’t stick)
  • Drizzle over truffle oil if using / olive oil if you prefer. Then sprinkle over the sea salt.
  • Bake in an oven until browned and crispy
  • Sprinkle over your chopped parsley
  • Ta dah…
  • Enjoy 🙌

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