Isaac Carew’s baked potato wedges with chives, parmesan and truffle

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.

baked potato wedges
Susan Bell


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.

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 or call 0844 571 0640; p&p is free on orders over £15.