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Photo: Grant Cornett; Styling: Philippa Brathwaite Photo by: Photo: Grant Cornett; Styling: Philippa Brathwaite

Truffled Roasted Potatoes

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.

Cooking Light MAY 2011

  • Yield: 8 servings (serving size: about 3/4 cup)
  • Hands-on: 5 Minutes
  • Total: 45 Minutes

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.

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
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Truffled Roasted Potatoes Recipe

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