Ingredients (Serves 4)
4 large Idaho potatoes, cut into 8 narrow wedges
2 T. truffle oil,divided
¼ c. freshly grated Parmesan cheese
Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 20 minutes. Press “Start” to pre-heat the unit.
While the unit pre-heats, pat the potato wedges dry with a paper or clean kitchen towel.
Drizzle the potato wedges with one tablespoon truffle oil and toss to ensure they are evenly coated in the oil. Generously season with sea salt and set aside.
When the air fryer beeps and flashes “Add Food,” add the seasoned potato wedges to the basket and spread into an even layer without overcrowding. Close the lid to start cooking.
After 10 minutes, lift the lid and carefully turn to potatoes so they brown evenly. Close the lid and continue air frying until cook time is complete.
Transfer the potato wedges to a clean work surface and drizzle with the remaining truffle oil and add additional salt, if desired. Top with freshly grated Parmesan cheese and serve immediately. Enjoy!