Truffle Potatoes
Truffle Potatoes
Submitted by Chef Christie Struck
Vegetables
Ingredients
- 1 pound baby potatoes, cut into bite-size pieces
- 2 -3 tablespoons Fustini's Tuscan Herb olive oil
- 1 tablespoon Fustini's Parmesan spice blend
- 1 ½ teaspoons salt
- 2 sprigs of fresh rosemary or 1 teaspoon dried rosemary
- 1- 2 teaspoons Fustini's White Truffle oil to add just before serving
Directions
- Preheat oven to 400 degrees. Rinse and cut potatoes into bite-size pieces and put them into a large bowl. Toss the potatoes in Tuscan Herb olive oil, rosemary, salt, and Parmesan spice mix in a bowl and mix until fully covered. Distribute potatoes evenly on a greased baking sheet.
- Bake for 30-35 minutes or until golden and tender. Be sure to turn potatoes after 15 minutes to ensure even brownness. After removing from the oven, drizzle with 1 -2 teaspoons truffle oil (more or less to taste) and toss before serving.
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