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Ingredients
Method
- 5 large baked potatoes, cooked, cooled and cut into large wedges
- 50g melted butter
- 150g blue cheese, diced
- 3 tsp thyme leaves
- Drizzle of truffle oil
- Fresh truffle shavings
- Preheat the oven to 180C. Put the potato wedges in a large roasting tin and drizzle all over with melted butter. Roast for 30 mins, until nicely crisped.
- Scatter the potato wedges with blue cheese, and return to the oven for 12 mins. Remove the potatoes from the oven, drizzle with truffle oil, and scatter with truffle shavings and black pepper.
45 mins
8 serving
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