Truffle Parmesan Roasted Potatoes
Say hello to the perfect, decadent-but-actually-super-easy side dish: Truffle Parmesan Roasted Potatoes!
No matter the occasion from celebratory meal to date night dinner to Sunday Supper, these potatoes taste like they’re super fancy, but actually take less than 5 minutes of work!
The secret’s in the truffle.
Truffle oil and salt are both super pungent, and we use a bit of both here to really bring home to fancy flavors.
The key to not overpowering the potatoes is to only use the truffle oil at the very end. When we roast the potatoes, we’ll use the classic olive oil. But then when they come out of the oven, we’ll toss ’em in the truffle oil and salt, then balance it out with some parmesan shreds and fresh parsley for brightness!
Serve these alongside just about anything!
An additional note (that we wish we didn’t know): It’s just this easy to make Truffle Parm Fries at home too. Just use this truffle technique with my classic Easy Oven Fries and you have yourself a classic bistro treat in no time.
Now the only tricky part is holding yourself back from making truffle fries on the daily (I’m still working this one out—will update when I have actionable tips haha!)
- 3 medium russet potatoes
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons truffle oil
- 1/2 teaspoon truffle salt optional
- 2 tablespoons shaved parmesan
- 1 tablespoon fresh parsley optional
Preheat your oven to 400°F
Wash and cut your potatoes into 1-inch size chunks. Put the potatoes on a baking sheet and add the rosemary, salt, pepper and olive oil. Toss together until well coated then spread into a single layer.
Roast the potatoes for 45 minutes turning them around with a spatula halfway through, so they brown all the way around.
Once roasted, drizzle the potatoes with the truffle oil and truffle salt (if using). Then give the potatoes a gentle toss to get the truffle oil all over. Place in serving dish and top with shaved Parmesan and parsley. Serve!