Name: Roasted Baby Potatoes with Garlic Rosemary and Truffle Oil Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2-3
Ingredients: 1 pound baby potatoes, halved or quartered; 2-3 tablespoons olive oil; 1-2 tablespoons truffle oil; 2 garlic cloves, minced; 2 sprigs fresh rosemary, removed from stem and finely chopped; sea salt and ground pepper to taste

Scale

Ingredients

1 pound baby potatoes, halved or quartered
2–3 tablespoons olive oil
1–2 tablespoons truffle oil
2 garlic cloves, minced
2 sprigs fresh rosemary, removed from stem and finely chopped
sea salt and ground pepper to taste

Instructions

Preheat oven to 400° F.
Rinse the potatoes and cut into halves or quarters depending on the size.
Combine the potatoes, olive oil, 1 tablespoon truffle oil, garlic, rosemary, salt, and pepper in a bowl and mix until fully covered. Distribute potatoes evenly on a greased baking sheet.
Bake for 30-35 minutes or until golden and tender. Be sure to toss/flip potatoes after 15 minutes. Finally, drizzle with 1 tablespoon truffle oil (or more to taste) and toss before serving.

Notes

Truffle oil is strong—a little goes a long way.