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Roasted Baby Potatoes with Garlic Rosemary and Truffle Oil Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2-3 1x
  • Category: Side
  • Cuisine: American


The perfect celebration potato. Roasted potatoes made with fresh rosemary, garlic, and truffle oil.


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


  1. Preheat oven to 400° F.
  2. Rinse the potatoes and cut into halves or quarters depending on the size.
  3. 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.
  4. 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.


Truffle oil is stronga little goes a long way.


  • Serving Size: 1 cup
  • Calories: 213
  • Sugar: 0g
  • Sodium: 35mg
  • Fat: 8.3g
  • Saturated Fat: 2.1g
  • Carbohydrates: 20g
  • Fiber: 4.2g
  • Protein: 4.1g
  • Cholesterol: 0mg

Keywords: roasted baby potatoes


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