Truffle Roasted Potatoes
Author: Nicole
Ingredients
  • 2 pounds potatoes (such as Red Gold, Yukon Gold or Dutch Yellow), skins on
  • 2 tablespoons good quality extra virgin olive oil
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
  • 1 to 2 teaspoons truffle oil (black or white)
  • 2 ounces Grana Padano cheese, grated (or other Italian grating cheese)
Instructions
  1. Cut into uniform cubes (do not peel them). Place in a large pot (4 to 5 quarts) and cover with cold water. Cover and bring to boil on high heat. Partially remove lid and turn down to medium heat and cook until potatoes are cooked through and just barely break apart when “cut” with a fork – about 20 to 30 minutes. Drain potatoes in a colander and let sit for 10 minutes so they cool and lose their excess moisture.
  2. While the potatoes are drying, preheat oven to 425°F.
  3. Add olive oil to your baking pan (one large or two smaller ones) and preheat in warm oven for a few minutes. (This makes it easier to coat the potatoes.) Remove pan from oven, toss potatoes with olive oil, sea salt and pepper. Roast potatoes, turning and shaking the pan every 15 minutes for a total of about 45 minutes. They should be cooked through and crispy.
  4. Transfer to a one layer of potatoes to a platter and drizzle with truffle oil and a few more flakes of sea salt. Grate cheese on top of potatoes. Repeat until all the potatoes are covered. (Think layering like nachos.)
  5. Serve immediately.
Notes
* Need to share your oven? You can cook these at 350°F for about 75 to 90 minutes.
* Not quite ready to serve the potatoes? Leave them in the oven with the heat turned off.
* Recipe can be doubled.
Recipe by Riegl Palate at https://www.rieglpalate.com/truffle-roasted-potatoes/