Ingredients
Potatoes
- 1 ½ pounds baby potatoes (Yukon Gold or red), halved
Seasoning & Toppings
- 3 tablespoons truffle oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is sufficiently hot for roasting the potatoes to crispy perfection.
- Toss Potatoes: In a large mixing bowl, combine the halved potatoes with truffle oil, kosher salt, and freshly ground black pepper. Toss thoroughly until all pieces are evenly coated.
- Arrange and Roast: Spread the coated potatoes in a single layer on a baking sheet, placing them cut side down. Roast in the preheated oven for 25 to 30 minutes until the potatoes are golden brown and crispy on the edges.
- Add Garnishes and Serve: Transfer the roasted potatoes to a serving dish. Sprinkle over the chopped fresh parsley and grated parmesan cheese. Serve immediately while hot and crispy.
Notes
- Preheat the baking sheet for extra crispy potato edges.
- Keep potatoes in a single layer to prevent steaming and ensure roasting.
- Enhance flavor by drizzling additional truffle oil just before serving.
- Wine pairing suggestion: a lightly oaked Chardonnay complements the truffle and parmesan.
- Pair with grilled steak for an indulgent meal.
- Top with sour cream and chives for a loaded baked potato twist.
- Serve alongside roasted asparagus or Brussels sprouts for a complete veggie side.
- Add to a charcuterie board for a fun, elevated appetizer.
- Great side for brunch with eggs, bacon, and avocado.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat and retain crispiness, warm in a 400°F (200°C) oven for 10–15 minutes; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
