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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

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