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  • Elizabeth Carroll

Roast Truffle Potatoes with Garlic and Rosemary

Updated: Oct 17, 2020

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





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