Ingredients:
10-12 Small Yukon Gold Potatoes, skin on & quartered (you can use baby reds too!)
1T Olive Oil
1T Truffle Oil
4 Cloves Garlic, smashed
1t Dried Rosemary
1/2t Salt
1/4t Black Pepper
Directions:
1. Preheat oven to 450F
2. Line baking sheet with parchment paper
3. In medium bowl, mix together all ingredients, until potatoes are well coated
4. Arrange potatoes on prepared baking sheet, making sure the pan isn't over crowded. If the potatoes are too close together, they will steam and not get those nice crispy, brown sides
5. Bake for 20-25 minutes, stirring once halfway through
6. Let cool before serving, 5 minutes
7.Garnish with 1T grated parmesan cheese or fresh chopped parsley
Makes 2-4 servings
