Truffled Roasted Potatoes

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 5 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 18g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 269mg
  • Calcium: 3mg

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. 1. Preheat oven to 450°.
  2. 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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