Photo: Grant Cornett; Styling: Philippa Brathwaite
2 (20-ounce) packages refrigerated red potato wedges (such as Simply Potatoes)
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white truffle oil
2 teaspoons fresh thyme leaves
How to Make It
Preheat oven to 450°.
Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven. Drizzle potatoes with truffle oil, and sprinkle with thyme. Toss gently to combine.
This dish is absolutely delicious. I bought tiny red potatoes, cut them in half, dumped them in a large plastic bag and poured in the rest of the ingredients on the top, swished it around, and threw it in the oven on a cookie sheet covered with foil. They are divine and so easy.
These are amazing! White Truffle Oil is expensive but so worth it and a bottle which might cost you around $18-$25 will last you a VERY long time. If you cook a lot its an ingredient worth investing in.
I grated the garlic over a microplane (about 5 cloves) so it juiced the garlic a bit. I find it coats veggies easier when I'm roasting them. I used fresh baby red potatoes and quartered them.
I used to have a problem with roasted potatoes sticking to the pan unless I arranged them all skin side down. I learned that if you let your roasting pan or sheet pan preheat with your oven so its super hot when you put the potatoes on it acts like a skillet that sears your potatoes and then they don't stick! It also helps to get a really good crunchy side to your roasted potatoes.
All in all, I didn't change a thing with this recipe (except to grate, not mince the garlic) and it was a HUGE hit!!
these potatoes are outstanding! i used fresh red potatoes, black truffle oil, and thyme from the garden. i couldn't have been happier with the way they turned out, and my husband devoured them. these would be a perfect,easy side dish for a dinner party.
I couldn't track down white truffle oil so I had to substitute black truffle oil ($13 for a small bottle). The potatoes were fantastic, nevertheless. I also used fresh baby red potatoes that I quartered. Highly recommended!
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