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.
Absolutely incredible truffled potatoes recipe! Our dinner guests just raved over them! I made a few changes after some trial and error to suit our tastes and preferences.
I used 1 bag of little mini gold and red potatoes (mixed). I chopped them all in half. Mixed with 1 TB ish olive oil, generous sprinkle of dry parsley and garlic powder, salt and pepper. Baked on a foil lined baking sheet at 425 for 40 min, stirring a couple times throughout to help evenly cook. (We tried 450 like the recipe said, but we prefer the crisp outside, tender inside that 425 produced for us.)
Before serving, I added 2 teaspoons white truffle oil and maybe 1/4 c. Shredded Parmesan cheese to a mixing bowl, added potatoes to bowl, and mixed thoroughly.
We adjusted the cook temp/time and I also found that the minced fresh garlic really burned, so I opted for garlic powder instead. I love fresh garlic though. Maybe in the future, I could try using whole cloves. We also swapped the fresh thyme for dried parsley.
We served these with a slow cooked soy-sherry Turkey tenderloin and steamed broccoli and roasted carrots. It was a hit! Thank you!
Yes, yes... agreed ... Super easy & delish. The fresh herbs (chopped tarragon & basil) + fresh ground black pepper make a difference. Coating with oil & seasonings in a plastic bag is much more thorough & efficient too! I'll definitely be making this again
So good! I used porcini infused oil and parsley instead of thyme. I also used nibbles potatoes. These will be a new family favorite.
This dish is absolutely delicious. I bought tiny red potatoes, cut them in half, dumped them in a large plastic bag and poured in the rest of the ingredients on the top, swished it around, and threw it in the oven on a cookie sheet covered with foil. They are divine and so easy.
these potatoes are outstanding! i used fresh red potatoes, black truffle oil, and thyme from the garden. i couldn't have been happier with the way they turned out, and my husband devoured them. these would be a perfect,easy side dish for a dinner party.
I couldn't track down white truffle oil so I had to substitute black truffle oil ($13 for a small bottle). The potatoes were fantastic, nevertheless. I also used fresh baby red potatoes that I quartered. Highly recommended!
These are amazing! White Truffle Oil is expensive but so worth it and a bottle which might cost you around $18-$25 will last you a VERY long time. If you cook a lot its an ingredient worth investing in. I grated the garlic over a microplane (about 5 cloves) so it juiced the garlic a bit. I find it coats veggies easier when I'm roasting them. I used fresh baby red potatoes and quartered them. I used to have a problem with roasted potatoes sticking to the pan unless I arranged them all skin side down. I learned that if you let your roasting pan or sheet pan preheat with your oven so its super hot when you put the potatoes on it acts like a skillet that sears your potatoes and then they don't stick! It also helps to get a really good crunchy side to your roasted potatoes. All in all, I didn't change a thing with this recipe (except to grate, not mince the garlic) and it was a HUGE hit!!
