Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2011

Gallery

Credit: Grant Cornett; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
5 mins
total:
45 mins
Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

134 calories; fat 5.1g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.5g; protein 3.6g; carbohydrates 18g; fiber 3.6g; iron 0.8mg; sodium 269mg; calcium 3mg.
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