Black Truffle Salt ·
Garlic olive oil ·
Parmesan Asiago Tapenade ·
Potatoes Pastas and Grains ·
White Truffle olive oil ·
Roasted Parmesan Truffle Potatoes
Roasted Parmesan Truffle Potatoes
Submitted by Charlene Hunt, Fustini's Petoskey
Potatoes, Pastas and Grains
Ingredients
Ingredients
- 5-6 medium yellow or red potatoes
- 1 tablespoon Fustini's Garlic olive oil
- 2 tablespoons Fustini's White Truffle oil, divided
- Kosher salt and freshly ground black pepper
- Fustini's Black Truffle salt for garnish
- ¼ cup shredded or grated parmesan cheese
- 1/8 cup mayonnaise
Directions
- Preheat oven to 375. Cut potatoes into bite-size pieces and place them in a bowl. Toss in olive oil, 1 tablespoon of truffle oil, parmesan cheese, and mayonnaise. Toss until potatoes are evenly coated. Spread on a sheet pan in a single layer.
- Generously sprinkle with salt and pepper. Bake for about 20 minutes or until golden and cooked through, stirring halfway through cooking time. Remove from oven and toss with remaining truffle oil and season with truffle salt.
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