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Truffled Roasted Potatoes

Photo: Grant Cornett; Styling: Philippa Brathwaite
Hands-on time 5 mins
Total time 45 mins
Yield 8 servings (serving size: about 3/4 cup)
White truffle oil delivers a powerful flavor punch to roasted potatoes, more so than black truffle oil. To save money, purchase a small bottle. Use leftover oil for finishing other dishes—drizzle on pizza, risotto, or potato hash.

Ingredients

  • 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

Nutrition Information

  • calories 134
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 18 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 269 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.