Truffled Roasted Potatoes

Truffled Roasted Potatoes Recipe
Photo: Grant Cornett; Styling: Philippa Brathwaite
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

May 2011
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