Truffled Roasted Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
2 (20-ounce) packages refrigerated red potato wedges (such as simply potatoes) |
2 tablespoons olive oil |
1 tablespoon minced garlic |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon white truffle oil |
2 teaspoons fresh thyme leaves |
Directions:
1. Preheat oven to 450°.
2. 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.
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